Use either large peeled prawns (shrimp) or tiger prawns (jumbo shrimp) for this rice dish.
300 g (10 1/2 oz) 1 1/2 cups long-grain rice
2 eggs
4 tsp cold water
salt and pepper
3 tbsp sunflower oil
4 spring onions (scallions), thinly sliced diagonally
1 garlic clove, crushed
125 g (4 1/2 oz) closed-cup or button mushrooms, thinly sliced
2 tbsp oyster or anchovy sauce
1 x 200 g (7 oz) can water chestnuts, drained and sliced
250 g (9 oz) peeled prawns (shrimp), defrosted if frozen
1/2 bunch watercress, roughly chopped
watercress sprigs, to garnish (optional)
2 eggs
4 tsp cold water
salt and pepper
3 tbsp sunflower oil
4 spring onions (scallions), thinly sliced diagonally
1 garlic clove, crushed
125 g (4 1/2 oz) closed-cup or button mushrooms, thinly sliced
2 tbsp oyster or anchovy sauce
1 x 200 g (7 oz) can water chestnuts, drained and sliced
250 g (9 oz) peeled prawns (shrimp), defrosted if frozen
1/2 bunch watercress, roughly chopped
watercress sprigs, to garnish (optional)
method
1. Cook the rice in boiling salted water, stir well, cover the wok tightly and simmer for 12-13 minutes.
2. Beat each egg separately with 2 teaspoons of cold water and salt and pepper.
3. Heat 2 teaspoons of sunflower oil in a wok or large frying pan (skillet), swirling it around until really hot. Pour
in the first egg, swirl it around and leave to cook undisturbed until set. Remove to a plate or board and repeat with the second egg. Cut the omelettes into 2.5 cm (1 inch) squares.
4. Heat the remaining oil in the wok and when really hot add the spring onions (scallions) and garlic and stir-fry for 1 minute. Add the mushrooms and continue to cook for a further 2 minutes.
5. Stir in the oyster or anchovy sauce and seasoning and add the water chestnuts and prawns (shrimp); stir-fry for 2 minutes.
6. Stir in the cooked rice and stir-fry for 1 minute, then add the watercress and omelette squares and stir-fry for a further 1-2 minutes until piping hot. Serve at once garnished with sprigs of watercress, if liked.
2. Beat each egg separately with 2 teaspoons of cold water and salt and pepper.
3. Heat 2 teaspoons of sunflower oil in a wok or large frying pan (skillet), swirling it around until really hot. Pour
in the first egg, swirl it around and leave to cook undisturbed until set. Remove to a plate or board and repeat with the second egg. Cut the omelettes into 2.5 cm (1 inch) squares.
4. Heat the remaining oil in the wok and when really hot add the spring onions (scallions) and garlic and stir-fry for 1 minute. Add the mushrooms and continue to cook for a further 2 minutes.
5. Stir in the oyster or anchovy sauce and seasoning and add the water chestnuts and prawns (shrimp); stir-fry for 2 minutes.
6. Stir in the cooked rice and stir-fry for 1 minute, then add the watercress and omelette squares and stir-fry for a further 1-2 minutes until piping hot. Serve at once garnished with sprigs of watercress, if liked.
serving amount
serves 4
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