Phil Vickery’s quick stir fry prawns, egg fried spinach and mushroom rice

ediblemushroom

INGREDIENTS:

4 tbsp olive oil
1 small onion, finely chopped
8 chestnut mushrooms roughly chopped
2 packs microwavable brown basmati rice
2 eggs, beaten
Approximately 50g baby leaf spinach
Salt and pepper
2 tbsp olive oil
350g frozen medium sized prawns, defrosted, cut into 2 or 3 pieces depending on size
4 tbsp soy sauce or Tamari
4 tbsp tomato ketchup
4 tbsp any vinegar
4 tbsp mirin (optional)
METHOD:

Heat two tbsp of oil, then add the onion and mushroom and cook for 3-4 minutes to soften and take a little colour over a medium – high heat.

Re-heat the packs of rice for 2 minutes, then crush the bags slightly, to break up the rice.

Once the onions are cooked, spoon out of the wok or frying pan, then heat the next 2 tbsp of oil.

Once hot pour in the beaten egg and stir very quickly, so the eggs cook and break up nicely. Cook until nice and dry.

Add the spinach to the cooked egg, then the cooked onions and mushrooms and warm through until the spinach wilts, then season well with salt and pepper.

Meanwhile, heat the last two tbsp of oil and add the prawns and cook over a high heat for 2 minutes.

Add the soy, ketchup, vinegar and mirin if using and cook until the prawns are just cooked through, probably a minute or so. Season well with salt and pepper.

Spoon the egg rice into deep bowls and top with the prawns and sauce evenly and serve asap.

lyhabc

不是吧，這種無關(guān)的帖。。。