Ingredients (serves 4-6):
- 250g of cooked and peeled prawns
- 1 large mushroom – finely chopped
- 2-3 tbsp groundnut oil
- 2 medium sized onions – peeled and finely chopped
- 1 pack of thin cut bacon – sliced roughly into 1/2″ squares
- 50g peas
- 3 eggs, lightly beaten
- 3 spring onions – finely chopped
- 1 tablespoon Japanese soy sauce
- White basmati rice measured up to 350ml level in a measuring jug
- 1 tsp salt
You’ll need to firstly cook the rice and allow it to cool to room temperature before starting the main cooking. To do this add a little oil to a pan and fry the onions for 3-4 minutes until they just start to brown. Add in the rice and stir around for a minute or so until evenly coated with oil and the onions are nicely distributed. Add enough boiling water to just cover the rice by about 1/2 inch (a good rule is to have the rice:water in a 2:1 ratio in terms of height in the pan). Give the rice a stir just once and then cover with a lid and allow to simmer for 15 minutes until all of the water has gone. Try not to stir the rice as this will make it sticky. Remove the rice from the pan to a large plate and allow to completely cool.
Once cooled you need to get a wok on the heat and add in some oil along with the diced bacon and onions. Cook these whilst stirring for 3-4 minutes before adding in the prawns, peas and mushroom to the wok. Continue stirring the mixture for another minute or so before adding in another drizzle of oil. After a few seconds add in the rice evenly. Stir for another minute so that the rice is heated through and nicely distributed. Next, get some chopsticks and pour the lightly beaten eggs over the entire surface of the mixture and start stirring it with the chopsticks. Do this for a minute or two until the egg has cooked and has broken off into small pieces. Finally add in the spring onions and soy sauce and give it a final stir for 10-20 seconds. Serve up straight away! Enjoy!
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