Fried black rice with prawns
140 g, (3/4 cup)
125 g, chopped
Raw peeled prawns
400 g, peeled
1 medium, cut into matchsticks
125 g, halved lengthways
100 g, trimmed, cut into 4cm lengths
4 individual, trimmed, cut into 4cm lengths
- Cook rice in a large saucepan of boiling water for 35 minutes or until tender. Drain and allow to cool.
- Heat half the canola oil in a large wok or deep frying pan on medium-high. Cook bacon, tossing, for 3 minutes or until golden brown. Set aside. Reheat wok and cook half the prawns, for 2-3 minutes or until lightly golden. Repeat with remaining prawns. Set aside.
- Heat remaining oil in wok and add all the vegetables except the shallot tops. Stir-fry for 3 minutes or until tender-crisp. Add rice and toss to combine and heat through.
- Return bacon and prawns to pan with soy sauce and toss to combine and heat through. Top with green shallot tops to serve.