special fried rice

2 min read

Preparation time 30 minutes Cooking time 15 minutes low-calorie cooking spray 3 eggs, lightly beaten 1 tablespoon peeled and finely diced fresh root ginger 4 garlic cloves, finely diced 1 onion, halved and thinly sliced 100 g Chinese sausage (lap chong), roughly chopped 100 g small cooked peeled prawns 1 teaspoon golden caster sugar 2 tablespoons Shaoxing rice wine 500 g freshly cooked jasmine or long-grain rice, cooled 2 tablespoons oyster sauce 10 spring onions, thinly sliced 3 tablespoons light soy sauce oon sesame oil 1 teaspoon sesame Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Pour in the beaten eggs and swirl to coat the base of the pan evenly. Cook for about 1 minute until almost cooked through and just set. Carefully remove the omelette from the pan and drain on kitchen paper.

Roll the omelette into a cigar shape, thinly slice into thin strips and set aside.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a medium heat. Add e ginger and garlic and stir-fry for 30 seconds. Add the onion and Chinese sausage and stir-fry for about 2-3 minutes until lightly browned and tender. Add the prawns and stir-fry for 30 seconds. Stir in the sugar and rice wine and cook, stirring, for 1 minute.

Add the rice, reserved omelette strips oyster sauce, spring onions, soy sauce and sesame oil to the pan and toss together for about 3-4 minutes until the rice is piping hot. Divide the rice mixture between 4 warmed bowls and serve immediately For prawn fried noodles, spray a large nonstick wok or frying pan with low-calorie cooking spray and heat over a high heat. Add 2 teaspoons each of grated fresh root ginger and garlic, 6 sliced spring onions, 1 coarsely grated courgette and 1 deseeded and finely chopped red pepper and stir-fry for 2-3 minutes. Add 500 g fresh egg noodles, 200 g cooked peeled prawns, 4 tablespoons light soy sauce, 1 tablespoon sweet chilli sauce and 1 teaspoon sesame oil and toss together for about 2-3 min-utes until the noodles and prawns are piping hot. Serve immediately in warmed bowls.