Chicken and Prawn Fried
Rice
Ingredients
Serves: 4
1 cup (200g) uncooked white rice
2 cups (500ml) water
1 serving cooking spray
3 eggs, whisked
1 tablespoon vegetable oil
1 onion, diced
1 leek, diced
1 clove garlic, crushed
2 green chillies, diced
250g skinless, boneless chicken breasts, cut into
thin strips
250g peeled and deveined prawns
1 teaspoon ground coriander
1 teaspoon ground cumin
3 tablespoons sweet soy sauce (Indonesian Kecap
Manis)
Directions
Prep:15min › Cook:20min › Extra time:2hr curing › Ready in:2hr35min
1.
Bring the rice and water to a boil in a saucepan
over high heat. Reduce heat to medium-low, cover and simmer until the rice is
tender and the liquid has been absorbed; 20 to 25 minutes. Spread onto a baking
tray and refrigerate 2 hours until cold.
2.
Heat a large frypan or wok over medium heat. Spray
with non-stick cooking spray. Pour in eggs and cook until they begin to set,
lifting up the edges of the set eggs to allow the uncooked egg to contact the
hot pan; about 1 minute. Flip omelette in one piece and cook until fully set;
about 30 seconds. Remove from heat and slice omelette into 1cm strips.
3.
Heat the vegetable oil in a large frying pan or wok
over high heat. Stir in the onion, leek, garlic and chilli. Cook stirring until
onion is soft; 3 to 5 minutes. Stir in the chicken, prawns, coriander and
cumin; mixing well. Cook and stir for approximately 5 minutes.
4.
Mix in the cold rice, sweet soy sauce and omelette
strips; cook until shrimp are bright pink and chicken is no longer pink in the
centre; 3 to 5 minutes.
