I’m definitely going through an ‘I love Chinese’ phase, I’m not really sure why. But one of the reasons I appreciate Chinese so much, is the rice. I really have a good relationship with rice. I love anything with rice, I even love it by itself and sometimes I eat it raw.
Growing up, rice was a luxury. It was for christmas, weddings, funerals or otherwise you’d have to wait for the end of the month. I remember when I would come home and smell that beautiul smell of rice and immediately think someone has been paid, and we’ll be having chicken and rice for dinner! And I was always right 🙂
I know everyone has a starch that gives them that ‘feel good’ feeling, for me it is rice. My husband’s starch of choice is potatoes. But tonight is dinner with my favourite boy in the world, who shares my love for rice. Daddy had a long day at work and is in bed already. So it is dinner for two, mommy and son 🙂
For dinner tonight: Fried Cantonese rice with pan-seared sweet prawns.
What do you need?
- Rice
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Prawns
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Avocado oil or peanut oil
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Fish sauce. – soy sauce. – white wine
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2 eggs.
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veggies- spring onions, onion, portabellini mushrooms( the brown ones at the supermarket), red cabbage, peas.
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spices- Chinese 5 spice, pepper, salt, sugar, ginger, garlic
The cooking
- Cook the rice until tender in salted water. Be careful not to over cook it, you still want it fluffy. Strain after cooking.
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In a frying pan, put in avocado oil( I have a chili infused one) and start softening a sliced onion, then add all the veggies- 1 tbs of garlic, 1 tsp of ginger, chopped spring onion, a handful of sliced mushroom and red cabbage, 1 cup of peas. Mix well.
Spice it up with 1 tsp of Chinese 5 spice then 2 tbs of soy and fish sauce. When it starts sticking to the pan, add splashes of wine.
In 5 min, add cooked rice into the frying pan and combine. Then 2 eggs and mix until eggs cook. Season with pepper and salt to taste.
- In a hot pan with olive oil, pan- sear deshelled and deveined prawns( dry rubbed with salt, pepper and 1 tbs of sugar). This should take about 5 min, until browned. Then deglaze the pan with a splash of white wine.
Dish up the fried rice, top with the prawns and serve?
Sihk Faanh!
