On 13th July 2015, This was Dinner…
If you want to buy a microwave packet rice for this and make it a quick one, you can, it’s what is used in the original recipe here. I made mine from scratch. The recipe also uses ginger paste and garlic paste but that would be a waste of money as I’ve always got garlic and a small piece of ginger lasts, and isn’t expensive.
I also added some cooked ham I’d got going spare.
This includes cooling time for the cooked rice.
- Grate a couple of garlic cloves
- Grate some ginger
- Chop an onion
- Whisk up a couple of eggs
- Slice some ham
- Drain a tin of pineapple chunks
- Zest & juice a lime
- Get frozen peas, defrosted prawns, cashew nuts, rice, Chinese five spice powder, soy sauce, sesame oil & seasoning ready
Boil the kettle and pour over the rice. The water should be about the level of thumb tip to knuckle. Bring to the boil and simmer gently for 5 minutes. Cover with foil and pop the lid on and cook for another 5 minutes. Turn off the heat and leave for 15 minutes.
Fluff up the rice and spread out evenly to allow to cool.
When the rice has cooled, heat the oil in a large pan. Add the egg and spread as an omelette, cooking for a minute or so each side. Remove from the pan and set aside.
Add the onion to the pan and cook until softened. Add the garlic, ginger and five spice powder. Cook for a couple of minutes, stirring well.
Throw in the peas and give it another stir. Add the rice and soy sauce and stir fry for a few minutes.
Add the prawns, pineapple, ham and cashew nuts. Cut the omelette into ribbons and add to the pan. Give it all another stir with a bit of seasoning if required. Make sure it is heated through and serve.