Easy chicken and prawn fried rice
This is a super quick and easy dinner that can be made in minutes. The combination of succulent prawns, garlic, ginger, egg, as well as Chinese sausage makes for a tasty, filling meal
Ingredients
- 300 g cold, cooked white rice
- 2 cloves garlic, minced
- 2 tsps ginger puree/paste
- 2 tbsps light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp shaoxing rice wine
- 2 eggs lightly beaten
- 300 g raw king prawns
- 2 lap cheung sausage diced
- 80g cooked roast chicken slices chopped
- 3 tbsp vegetable oil
- 1 handful frozen peas
- 1 handful frozen sweetcorn
- 2 spring onions sliced
- Chinese chilli oil for serving (optional)
Instructions
- In a small bowl, combine the light soy sauce and oyster sauce, and put to one side.
- Heat a wok or large frying pan with one tablespoon of vegetable oil on high. Then add the beaten egg. Quickly scramble the egg, so the egg is nearly cooked - although not fully. Put to one side.
- In the same wok, heat the remaining vegetable oil, then the lap cheung sausage and chicken and stir fry for 1-2 minutes, then add the garlic, ginger, peas, sweetcorn and prawns. Give it all a good stir.
- Once the prawns have started colouring, drizzle the Shaoxing wine around the sides of the wok. This is to add a depth of umami flavour. Then add the soy sauce and oyster sauce and give a good stir.
- Now it's time to add your cold rice and the scrambled egg. Keep stir-frying the rice with the rest of the ingredients on a high heat until the rice has soaked in all the sauces. Around 2-3 minutes.
- Serve in bowls, scatter some green onions/spring onions and chilli sauce if you're after an extra fiery kick.
Nutrition
Calories: 516kcal