| Chinese Rice with Egg Ribbons | ||
| Egg ribbons are made from a flat egg pancake. Instead of prawns you can use cooked chicken. | ||
| Serves Four -
310 calories per serving - Fat supplies 30% of calories - Saturated fat supplies 5% of calories |
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| INGREDIENTS:
* 175g (6 oz) easy cook, long grain rice * 300ml (1/2 pint) water
* 2 Lion eggs, beaten and seasoned * 1 tablespoon sunflower oil *
2 salad onions, trimmed and sliced diagonally * 1 large carrot, peeled
and coarsely grated * 125g (4oz) frozen peas, cooked * 75g (3oz) peeled
prawns, thawed if frozen (optional) * 2 tablespoons light soy sauce
* 1 teaspoon sesame oil * 2 teaspoons sesame seeds * Salt and ground
black pepper |
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| GET READY * measuring jug * medium saucepan and lid * medium bowl * tablespoon * non-stick wok or large, non-stick frying pan * kitchen paper towel * chopping board * sharp knife * vegetable peeler * grater * long handled wooden spoon | ||
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1 Put the rice and water into
the saucepan. Bring to the boil, stir, cover and lower the heat. Cook gently for about 15 minutes. Uncover, stir, then spoon into the medium bowl to cool. |
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2 Heat half a tablespoon of oil in the non-stick wok or frying pan until it is quite hot. Pour in the egg and cook it until it looks like a pancake. Drain on the paper towel, then cut into thin strips on the chopping board. | |
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3 Heat the rest of the oil in the non-stick wok or frying pan until quite hot. Stir fry the onion and carrot carefully, using a long handled wooden spoon, for 2 minutes. | |
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4 Add the rice, peas and prawns (if using). Stir fry for 2 more minutes, add soy sauce and sesame oil. Scatter over the seeds and egg ribbons. | |