Deluxe Fried Rice

Fried rice with a twist

I thought 'Wow, paella!' when K first cooked this up. No, it's not but I can tell you it was very delicious and so so simple to make. He saw this done on one of those many culinary programmes he watched on tv. The simple fried rice with the sweet juices from the steamed prawns ...emmm... heavenly!

Deluxe fried rice

Serve 4-6

4-6 cups cooked rice (overnight-better)

300 gm fresh prawns, trimmed

3 eggs, beaten

1 bulb garlic, chopped

2-3 stalks celery, chopped

3 tablespoon oil

few stalks spring onions, chopped

salt and pepper

1) Heat oil in the wok (best utensil for frying) and fry the chopped garlic on medium heat until fragrant but not brown. Take out the garlic, put aside but leave the oil in the wok.

2) Turn the heat up and pour in the eggs. Before the eggs set add the rice and mix well

3) Fry for another 5 minutes until the rice make popping sounds. Add the celery. Season with salt and pepper. Fry for another minute or so.

4) Turn off heat, mix in half of the fried garlic and the whiter part of the chopped spring onion.

5) Dish rice onto a heatproof casserole.

6) Spread prawns on top of the hot rice and sprinkle on all the remaining garlic.

7) Put into a preheated bamboo steamer on high heat and steam for 3-5 minutes.

8) Remove from heat and garnish with spring onion. Serve hot.

Served on lettuce makes one less dish to prepare

The yellow color of the fried rice comes from the rich yolk of kampung chicken eggs and not from tumeric or saffron!

K and Jo