PRAWN & VEGETABLE FRIED RICE

Another prawn dish! You may be thinking ‘when is she going to get over prawns and experiment with other types of seafood?’ which is funny, as I have been pondering the same thing. I think I am enjoying prawns so much at the moment that I may cook them to death before moving onto crab. Crab will be a real effort to cook without using any dairy- a future challenge! This fried rice is quite effortless to make and tastes like you spend hours in the kitchen perfecting it.

INGREDIENTS

• 200g cooked & peeled prawns, thawed to room temperature
• 400g bean sprouts, washed
• 4cm ginger, grated
• 3 green onions, finely chopped
• 4 garlic cloves, finely chopped
• 1/2 large red capsicum, cut into even cubes
• 1 head broccoli, cut into florets
• 1 teaspoon sesame oil
• 1 1/2 cups doongara rice 
• 2 tablespoons gluten-free oyster sauce 
• 2 tablespoons tamari sauce 
• 1 tablespoon lime juice 

COOKING 

1. Place rice in a medium saucepan with 3 cups water and bring to the boil. Reduce heat to a simmer and cook for 10-12 minutes or until all water has been absorbed. Remove from heat. 

2. Heat sesame oil in a large wok over medium-low heat and swirl to coat. Add ginger and garlic and cook, stirring, for 2 minutes or until fragrant. Then add broccoli, capsicum and oyster sauce and cook, stirring frequently, for 4 minutes or until broccoli is almost tender. Add prawns, sprouts, tamari sauce and rice and stir, combining well. Remove from heat. 

3. Serve with lime juice stirred in and green onion on the top of the rice. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 25 minutes 

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