Ginger prawn rice

Ginger prawn rice

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Ginger prawn rice

The ingredient of Ginger prawn rice

  1. 5cm piece ginger, peeled
  2. three garlic cloves, peeled
  3. 1 small red chilli
  4. 1 teaspoon salt
  5. three tablespoons peanut oil
  6. 2 eggs, gently overwhelmed
  7. 1 red capsicum, deseeded, reduce into 1cm dice
  8. 227g can water chestnuts, sliced
  9. 125g child corn, sliced into rounds
  10. 300g peeled green prawns
  11. three cups cooked, bloodless jasmine rice (you will need 1 cup raw rice)
  12. 1 tablespoon tomato sauce
  13. 1 1/2 tablespoons oyster sauce
  14. 3 shallots, sliced finely diagonally

The instruction how to make Ginger prawn rice

  1. Use a mortar and pestle to blend the ginger, garlic, chilli and salt to a paste.
  2. Heat 1 tablespoon peanut oil in a wok over a excessive heat. Pour within the egg. Tilt the wok speedy to form a skinny omlette. Cook for 1 minute. Transfer to a cutting board. Roll up and slice crossways to make skinny strips.
  3. Heat the ultimate peanut oil within the wok over a excessive heat. Add the paste. Cook for 1 minute. Add the capsicum, water chestnuts, corn and prawns. Stir-fry for three minutes or until the prawns are nearly cooked through.
  4. Add the rice. Stir-fry for two minutes or till the spices are evenly disbursed thru the rice. Stir through the tomato sauce and oyster sauce. Serve the rice crowned with the egg strips and sliced shallots

Nutritions of Ginger prawn rice

fatContent: 464.855 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 3.5 grams saturated fat
sugarContent: 51 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

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