Top blogs all. Yes I know it's snowing at Christmas time. Thats not stopping me from me from posting a hot weather stir fry though. So, if you've got some left over roast chicken and a few prawns from chrissy, you can chuck this one together in no time flat. The listed ingredents will feed 4.
Ingredents:
400g Peeled prawn tails.
1/2 Roasted chicken.
350g Sweet baby corn. (Tined is fine).
300g Champigion mushrooms. (Tined is fine).
8 Cherry tomatoes. Halved.
1 Cup of choped spring onions.
1 Carrot sliced for stir fry.
5x3x5cm peice of ginger. Peeled and finley diced.
6 cloves of garlic. Diced.
1 Onion. Sliced for stir fry.
1 Table spoon of oyster sauce.
3 Table spoon of soy sauce.
2 Cups of long grain rice. Cooked.
Method:
In a smokeing hot wok, add a little olive oil. Tip in the onion and carrot. Flash fry for 40 seconds. Now add the prawns along with the ginger and garlic. Cook for another 50 seconds. Add the rest of the ingredents with a little extra oil if it wants to stick. Toss it through for a bit. When the spring onions have begun to wilt, thats an indication that the rice has come up to temp, now it's ready. Do sreve promptly. Remember, "Fresh is best".
Serving:
Fryed rice is best served in a bowl, (not on a plate) the shape of the bowl will help to preserve the heat. This is importaint because cold fryed rice tastes like crap! Also if you got the rice right, I insist on useing chop sticks. I know some people are yet to learn how to use them. Now is the time to give it a crack. Once you give it a go, you'll realize it's really not that hard. If you're still unsure, learners cop stick are avalable. Otherwise I would strongly recomend asking some one who allready knows how to use chop sticks.
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