Wednesday, 17 September 2014

The Children's Favourite Chicken and Prawn Fried Rice

Bit of a wordy title, I know. 

But this is what we cook when the girls are hungry and I don't have much fresh food in the fridge. Like the day before the weekly shop for example. You just look about for some rice, a clove of garlic and some frozen peas and eggs - the rest you adapt with what you have available. 




I am usually lucky in that I have some prawns in the freezer somewhere and in the fridge some shredded chicken from a recent roast to chop up and chuck in, although you can throw in any leftover meat or veggies that you have. 

It's nicer than a Chinese from our takeaway and you can add in whatever your kids like - no soggy mushrooms if they don't like them or crunchy water chestnuts (my six year old thinks they're actually raw potatoes). You can also chuck in a handful of cashew nuts if you like, letting them brown a little in the oil before adding the garlic.

I love it because my children really enjoy it, and think it's a special treat dinner - and I get to take care of some leftovers at the same time. Booyah! 

Kids' Favourite Chicken and Prawn Fried Rice
Serves 2-3
Ingredients:
half a cup of white Basmati rice (I usually measure in measuring cups when cooking rice, to avoid waste)
2 tsp cooking oil (olive, coconut, vegetable oil, etc)
1 clove of garlic
two handfuls of frozen peas/petits pois
one handful frozen, cooked prawns, run under old running water to defrost
handful of leftover roasted chicken, torn into pieces or chopped
2 eggs
slosh of gluten-free, light soy sauce or tamari (check the label if you're gluten-free)
1 tsp Shaoxing rice wine (if you have it) - check the label to ensure it's gluten free if needed
1-2 tsp sesame oil

Method
Put the rice on to cook in boiling water until tender. Drain well. 
While the rice is cooking heat the oil in a large frying pan or work and grate in the garlic clove. Straight away, add the frozen peas and the prawns. Stir-fry, over a medium heat - not too fierce - for a few minutes until hot. 

Add the cooked chicken, stirring for 3-4 minutes and then beat the eggs and tip them in. Stir, so that the eggs cook evenly amongst the chicken and prawns and then tip in the drained rice. Stir to mix and then add the soy sauce, the Shaoxing rice wine and trickle in the sesame oil. Stir well, making sure everything's piping hot throughout. Serve in bowls, straight away. 


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