200g pack large prawns, raw or cooked, defrosted if frozen
3 garlic cloves, finely chopped
2 tbsp Thai fish sauce
500g cooked, rice, use home-cooked or Tilda Rizazz basmati rice
chopped coriander and soy sauce, to serve
Cold cooked rice makes a great standby ingredient and gives the best results for fried rice. To ensure that cooked rice is safe to
eat, always chill it as soon as it is cool, reheat thoroughly from cold until piping hot and never leave it in the fridge for longer than 2 days.
Great on the BBQ.
Heat the oil in a large wok. Add the red
onion and vegetables, then stir-fry for 2 mins
until starting to wilt. Throw in the prawns,
garlic and fish sauce and cook everything
together for 3-4 mins until the prawns change
colour and cook through. (If using cooked
prawns, you just need to stir them into the
rice to warm through before serving.)
in the rice, then carry on cooking for 3-4 mins
until the rice is piping hot. Serve scattered
with coriander and pass round the soy sauce
bottle for those who want it.