- 2c cooked rice (refrigerated from previous day)
- 1 1/2c frozen vegetables
- 1 1/2c prawns
- Dried ginger
- Sliced green onion
- Fish sauce
- Oil (I like rice bran oil)
- optional: coriander, chilli, lime slices.
This is the kind of recipe that you may want to make on the spur of the moment because you have leftover rice, or it may be something that you prep the night before so that you can whip up lunch or dinner the next day quickly.
In terms of prep time, the rice needs to have been cooked and cooled long enough. This changes it to resistant starch which will help it to stir fry. My personal preference is basmati rice (both for taste and that it holds together well in a wok); I made this with long grain white rice and it worked well enough but some of the cooked grains for break apart.
My prawns were frozen so I had both those and the veggies covered on the bench for the afternoon to defrost. They were cool when they went in the wok but not frozen so this leads to a quick cooking time.
Tip: I find that sliced green onion freezes well. I portion it out in little bags and then pull it out as needed for stir fries and pizza.
Allergies: soy free, dairy free, egg free, peanut free, treenut free, gluten free. May not be suitable for people with fish or shellfish allergies.
- Cook your rice the day before. Personally, I like to use the rice cooker with water, salt, and rice bran oil. As your rice cools give it a bit of a fluff (easier if you’ve used some oil in the cooking) and put it in the fridge to cool overnight.
- Prepare your vegetables. If you’re using frozen veggies then it’s a good idea to put them in the fridge at the same time as the rice so that it can defrost overnight. Alternatively, you might want to use something like grated carrot.
- Prepare your prawns. If frozen, make sure that they’ve defrosted slowly. Give them a rinse and pat dry.
- When you’re ready to cook, heat your wok nice and hot with some oil.
- Add the prawns and a pinch or two of ginger.
- Prawns aren’t as temperamental as squid but they don’t need a long cook time. About 5 minutes for prawns (and less if using shrimp instead).
- Add your vegetables.
- Add the rice. Keep moving it around to separate and coat the grains.
- Add a dash of fish sauce. Add sugar and salt to taste.
- Keep moving everything around so that it doesn’t stick; add more oil if needed. Serve when hot through.
- Serve with condiments if desired (like chopped fresh coriander, fresh chillies, lime slices etc.).