Ignore packet soaking... bath water temperature water in a baking tray.... dip all sides until softening but not softened... a few seconds... not 10-15 seconds as says on the packet
Less filling!
Serves 3-4
2-3 tablespoons of vegetable oil
225g jasmine rice
Bunch of spring onions (or white onion)
1 red pepper
1 pak choi
220g king prawns
Peas
2 eggs
1 tablespoon of light soy sauce
1 tablespoon of sesame oil
1 tablespoon of oyster sauce
Garnish
Spring onions
Toasted sesame seeds
- Place the rice in a bowl and cover with cold water. Stir the rice in the bowl and then drain. Repeat until the water runs clear.
- Add the rice to a pan of boiling water, cover and cook on a fast simmer for 10 minutes. Turn off the heat and leave for 3 minutes.
- Drain the rice and place in a wide shallow dish to cool. Once the rice has reached room temperature, cover and place in the fridge.
- Cut the top off the spring onions, at the point the green stalk splits into a number of pieces.
- Thinly slice the spring onion tops into rings and set aside to use as a garnish.
- Slice the green tops of the pak choi leaves into 1cm strips.
- Cut the larger white pak choi leaves in half or thirds.
- De-seed the red pepper and cut it into thin strips.
- Place the peas in a heatproof container. Pour over boiling water and then drain immediately.
- Whisk the eggs.
- Heat two tablespoons of oil in a wide frying pan over a medium heat. Once the oil is hot, add the red pepper and white spring onions chunks, and stir fry, constantly keeping the pieces moving.
- After a couple of minutes, add the white pack choi pieces and stir fry.
- Now add the king prawns and stir fry for a couple more minutes until the prawns start to change colour.
- Throw in the green pieces of pak choi and mix with the other ingredients.
- Add the rice to the pan, mix well with the vegetables and then press down into the bottom of the pan. After a couple more minutes, stir fry until the rice is heated all the way through.
- Push the rice to one side of the pan and pour in the eggs. Use a wooden spatula to move the eggs around until they are cooked through.
- Mix the rice and eggs together.
- Throw in the peas, 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil and 1 tablespoon of oyster sauce. Mix well.
- Serve and garnish with the spring onion rings and toasted sesame seeds.
