Prep 10 mins
Cook 10 mins
This is a recipe from Donna Hay. When I can get it I also like to add barbecued pork, or even Chinese sausage which is available from most supermarkets. It's a meal in itself.
- 2 cups long-grain rice (cooked by absorption method)
- 2 tablespoons peanut oil
- 2 eggs, beaten
- 1 tablespoon finely chopped ginger
- 3 small chopped red chilies
- 4 sliced green onions (scallions)
- 2 tablespoons chopped garlic chives
- 500 g small shrimp (I used the frozen ones you get at Asian supermarkets)
- 2 tablespoons soy sauce
- Cook the rice via absorption method and allow to cool slightly and separate grains with a fork (the rice could be made in advance or the day before).
- Heat peanut oil in a wok or deep frying pan over high heat and add the beaten eggs and swirl around wok until cooked, breaking the egg up as you go.
- Add the rice, ginger, chillies, green onions, garlic chives and prawns and cook for 5 minutes or so.
- Sprinkle with soy sauce.
Yummo Terese! The only change I made was to use diced ham rather than shrimp because the main dish I was serving it with contained prawns. At first I was stumped by what 'garlic sprouts' were but noticed later that it mentioned garlic chives and someone had recently given me a garlic chive plant, so this was my first opportunity to use them in a recipe that actually calls for them!