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Cajun ginger-fried rice
Serves 4 Starters and mains
Ingredients
- 1 1⁄2 tbsp soy sauce or tamari
- 2 large garlic cloves, crushed
- 2tbsp finely chopped ginger
- 3tsp Tabasco or hot sauce
- 450g raw prawns, peeled and deveined
- 3 eggs, beaten
- 1tsp sea salt
- 3tbsp sesame oil
- 2tsp toasted sesame oil, plus extra to serve
- 1 onion, quartered and thinly sliced
- 180g red rice, soaked and cooked according to packet
- 100g carrot, grated
- 240g frozen peas
- 200g beansprouts
- toasted sesame seeds, to serve
Method
In a small bowl, combine the soy sauce or tamari, garlic, ginger and 1tsp of the Tabasco or hot sauce. Stir in the prawns and set aside.
In another small bowl, beat the eggs together with 1⁄2tsp salt and 1tsp of Tabasco.
Heat 1tbsp of the sesame oil in a large frying pan over a medium- high heat. Add the eggs and sauté for 1 minute, until just firm. Remove from the pan into a small bowl.
Add the remaining sesame oil, the toasted sesame oil and the remaining Tabasco or hot sauce to the pan and, when hot, add the onion and sauté for 5 minutes, until soft. Add the prawns and cook for 3-5 minutes until just cooked. Add the rice, carrot, peas and remaining salt and sauté until warmed through. Add the beansprouts and egg and mix well.
Remove from the heat and serve hot with extra toasted sesame oil and toasted sesame seeds sprinkled over the top.
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