Quick prawn fried rice
1 cup(s), florets (95g)
Cooked brown rice
½ cup(s), (85g)
Raw peeled prawns
85 g, (peeled), tails intact (see tip)
1 medium, lightly beaten
½ cup(s), grated, grated (60g)
Reduced salt soy sauce
1 individual, half sliced diagonally, half sliced into matchsticks
- Heat oil in a large non-stick frying pan or wok over medium-high heat. Add broccoli and prawns. Stir-fry for 2-3 minutes or until cooked through.
- Push prawn mixture to one side of pan and pour egg into empty side. Cook egg, without stirring, for 1 minute or until set underneath. Using a spatula, draw in edges of egg, allowing uncooked egg to run out to the sides. When egg is almost set, add rice and stir-fry until combined.
- Add carrots and drizzle with soy sauce. Stir-fry for 30 seconds or until heated through. Sprinkle with shallots to serve.