Prawn Fried Rice with Sweet and Sour Cauliflower. (Part 1)

Name: Prawn Fried Rice with Sweet and Sour Cauliflower. (Part 1)
Cuisine: British
Ingredients: 2 cups boiled long grain rice; 1 egg, lightly beaten; 1 medium sized brown onion sliced; 200 grams peeled uncooked prawns; 1 cooked sausage of your choice, cut into half inch bits; 50 grams long beans, trimmed and cut into 1 inch bits; 2 teaspoons finely minced ginger and garlic; 1/4 teaspoon sesame oil; 1 tablespoon flavourless cooking oil (I used sunflower oil); 1 teaspoon light soy sauce; 1/2 teaspoon Sriracha or hot sauce; 1 spring onion sliced, for garnishing; Salt as required

NarMeg8393 @cook_10031810

Harrogate, United Kingdom

Since it would be too much information on one page, I decided to write the recipe in two Parts. This Part, I will be giving you the recipe for only the Prawn Fried Rice. The following recipe will be Part 2 for the Sweet and Sour Cauliflower.

This classic Chinese Fried Rice is as easy as it is delicious! It only takes a little while to cook, it's a great way of using up leftovers and is so easy to make!
If you have some plain boiled rice leftover from the previous day, use it in this recipe to whip up a different dish. Alternatively, you could use jasmine rice for a more authentic dish but I used plain old long grain rice.
I also use a chicken sausage in this dish but if you can get your hands on a good quality Chinese sausage, by all means use that instead.

NarMeg8393 @cook_10031810

Harrogate, United Kingdom

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Ingredients

2 cupsboiled long grain rice
1egg, lightly beaten
1medium sized brown onion sliced
200 gramspeeled uncooked prawns
1cooked sausage of your choice, cut into half inch bits
50 gramslong beans, trimmed and cut into 1 inch bits
2 teaspoonsfinely minced ginger and garlic
1/4 teaspoonsesame oil
1 tablespoonflavourless cooking oil (I used sunflower oil)
1 teaspoonlight soy sauce
1/2 teaspoonSriracha or hot sauce
1spring onion sliced, for garnishing
Salt as required

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Steps

1

Heat a large wok and add a tiny bit of cooking oil (about 1/4 a tablespoon) to the wok. Add in your beaten egg and begin scrambling it. Once cooked, remove from wok and keep aside to use later.
2

In the same wok, add in 3/4 tablespoon of cooking oil and fry the minced ginger and garlic until it is raw no more.
3

The heat is still on high. Add the chopped beans and add a dash of water. Cover the wok and cook the beans for about a minute until slightly tender.
4

Next, add in the sliced onions, cooked sausage and sauté for a minute.
5

At this point, add in your prawns. Cook your prawns on the wok for about 3 minutes until they turn pink all over.
6

Next, add in the cooked rice, sesame oil, soy sauce and hot sauce. Mix well until all the sauces are combined with the rice.
7

Add salt to the rice and mix well. Now remember, your soy sauce (and sometimes hot sauce) are already salted. So always taste before you add in the salt to determine how much more salt the dish needs.
8

Add in the scrambled egg and give the rice one last mix. Transfer into a serving dish and garnish with chopped spring onions. Best served with a delicious sweet and sour cauliflower gravy!