My 15 year old daughter asked for a Chinese takeaway for one of her birthday meals. As usual, we had leftovers, but not enough for everyone. So I decided to try making some more...
Serves 3-4
1 mug brown rice
1 mug frozen peas
1 large carrot, grated
1 mug frozen peas
1 large carrot, grated
300g pack of cooked prawns
1 large clove of garlic, crushed
2.5cm root ginger, finely grated
1/2-1 fresh red chilli, deseeded and finely chopped (optional)
Handful of bean sprouts (optional)
Cook the rice according to the instructions on the packet. Brown rice takes about 30 minutes to cook. Basmati rice could be used if preferred, plus the cooking time is shorter. Prepare all the ingredients before you start.
Everything ready, heat the oil in a wok over a medium high heat. When the oil is shimmering and starting to smoke, start to work quickly. Add the garlic and ginger, stir. Add the carrots and stir fry for a few minutes, then add prawns, and bean sprouts if using and stir fry for a few more minutes.
Add the rice and chilli and stir around to reheat thoroughly. You may wish to turn the heat down to stop it catching on the wok. Serve when the rice is piping hot.
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