Submitted by:
Date: 8/17/2006 1:20:55 PM |
| Ingredients |
4 cups cooked rice, refrigerated for 23 hours. For best results, overnight.
2 tbsp. ginger, grated
2 eggs, whisked
1 cup prawns, shelled and cleaned
cup spring onion leaves
1 tsp. red chilli paste (optional)
1 tbsp. soya sauce (optional)
3 tbsp. oil
salt to taste. |
| Cooking Method |
Heat 2 tbsp. oil in a wok and saute ginger for 20 seconds. Add prawns and saute for 2 mins.
Add egg and stir vigorously to scramble. Remove from wok.
Heat 1 tbsp. of oil in the wok and add the red chilli paste, soya sauce and salt. Stir in the rice and saute for a minute.
Add the prawn egg mixture and the spring onion leaves. Saute for 30 seconds. |
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