Prawn and vegetable fried rice
10
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This fresh prawn stir-fry is full of green vegetables and crunchy shallots. It takes just a few minutes to throw together and is perfect for a mid-week meal.
Ingredients
Raw peeled prawns
350 g, tails intact
Oyster sauce
¼ cup(s), (60ml)
Soy sauce
2 tbs
Sherry, dry
2 tbs, or shaoxing wine
Sesame seeds
1 tbs, toasted
Mustard cabbage (gai choy)
2 cup(s), (1 bunch), trimmed, cut into 3cm lenths
Asparagus
2 bunch(es), trimmed, cut into 3cm lenths
Frozen green peas
1 cup(s), (120g)
Bean sprouts
2 cup(s), (160g)
Brown rice microwave packet
500 g, (2 packets)
Sunflower oil
1 tbs
Garlic
2 clove(s), thinly sliced
Green shallot(s)
6 individual, trimmed, cut into 3cm lengths
Instructions
1
Pat prawns with paper towel to absorb any excess water. Combine oyster and soy sauces, wine and sesame seeds in a small jug. Combine gai choy, asparagus, peas, bean sprouts and unheated rice in a large bowl.
2
Heat oil in a wok over high heat. Stir-fry prawns, garlic and shallots for 1 minute or until fragrant. Add asparagus mixture and stir-fry for 2 minutes or until vegetables start to soften. Add sauce mixture and stir-fry for 2 minutes until vegetables are tender and prawns are cooked through. Serve.
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