Ingredient:
375 g (12 oz) long grain rice
Slat
2 tbsp vegetable oil
1 onion, chopped
½ tsp paprika
1 tsp ground ginger
125 g (4 oz) butter mushrooms, sliced
60 g (2 oz) bean sprouts
1 tsp soy sauce
125 g (4 oz) cooked peeled prawns
2 spring onions, finely sliced
Chopped coriander, to garnish
Method:
Cook the rice in boiling salted water for 12-15 minutes until tender. Drain, rinse with boiling water, drain again, and set aside.
Heat 1 tbsp of the oil in a frying pan or wok, add the onion, and cook for 3-5 minutes until soft. Add the paprika and ginger, and cook over a low heat for 1 minute. Add the mushrooms and bean sprouts and cook for 2-3 minutes until softened. Remove from the pan.
Heat the remaining oil in the pan, add the rice, and cook over a gentle heat, stirring, for 7-8 minutes to warm through. Stir in the soy sauce. Return the onions and vegetables to the pan and add the prawns. Serve hot, garnished with coriander.
375 g (12 oz) long grain rice
Slat
2 tbsp vegetable oil
1 onion, chopped
½ tsp paprika
1 tsp ground ginger
125 g (4 oz) butter mushrooms, sliced
60 g (2 oz) bean sprouts
1 tsp soy sauce
125 g (4 oz) cooked peeled prawns
2 spring onions, finely sliced
Chopped coriander, to garnish
Method:
Cook the rice in boiling salted water for 12-15 minutes until tender. Drain, rinse with boiling water, drain again, and set aside.
Heat 1 tbsp of the oil in a frying pan or wok, add the onion, and cook for 3-5 minutes until soft. Add the paprika and ginger, and cook over a low heat for 1 minute. Add the mushrooms and bean sprouts and cook for 2-3 minutes until softened. Remove from the pan.
Heat the remaining oil in the pan, add the rice, and cook over a gentle heat, stirring, for 7-8 minutes to warm through. Stir in the soy sauce. Return the onions and vegetables to the pan and add the prawns. Serve hot, garnished with coriander.
