150 g (5 oz) brown rice v
2 tbsp (30 ml) corn oil
1 egg, beaten
3 celery sticks, trimmed and finely chopped
6 spring onions, trimmed and chopped
4 oz (100 g) whole green beans, cut into 2.5 cm (1 inch) pieces
4 oz (100 g) peeled cooked prawns
2 tsp (10 ml) grated fresh root ginger
1 tbsp (15 ml) soy sauce, preferably naturally fermented shoyu
pepper, to taste
2 oz (50 g) unsalted cashew nuts
2 tbsp (30 ml) corn oil
1 egg, beaten
3 celery sticks, trimmed and finely chopped
6 spring onions, trimmed and chopped
4 oz (100 g) whole green beans, cut into 2.5 cm (1 inch) pieces
4 oz (100 g) peeled cooked prawns
2 tsp (10 ml) grated fresh root ginger
1 tbsp (15 ml) soy sauce, preferably naturally fermented shoyu
pepper, to taste
2 oz (50 g) unsalted cashew nuts
method
1. Cook the rice in boiling water for about 25 minutes, or until tender. Drain well and set aside.
2. Heat the oil in a large frying pan, pour in the egg and stir for 2 - 3 seconds.
3. Add the cooked rice, celery, spring onions, green beans, prawns, ginger, soy sauce and seasoning.
4. Cook quickly, stirring continuously, for 3 - 5 minutes or until all the ingredients are heated through and mixed.
5. Sprinkle on the cashew nuts and cook a further 2 minutes, until the vegetables are just tender.
Serve.
2. Heat the oil in a large frying pan, pour in the egg and stir for 2 - 3 seconds.
3. Add the cooked rice, celery, spring onions, green beans, prawns, ginger, soy sauce and seasoning.
4. Cook quickly, stirring continuously, for 3 - 5 minutes or until all the ingredients are heated through and mixed.
5. Sprinkle on the cashew nuts and cook a further 2 minutes, until the vegetables are just tender.
Serve.
serving amount
serves 4
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