[FONT=Verdana, Arial, Helvetica][SIZE=-2]
[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
[/SIZE][/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[FONT=Verdana, Arial, Helvetica, sans-serif]Special fried rice[/FONT][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
[/SIZE][/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]
INGREDIENTS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
[/SIZE][/FONT]
8 spring onions
1 garlic clove
¾in/1½cm piece fresh root ginger
Fry Light
2 eggs
1lb 4oz/567g frozen mixed vegetable rice
1lb/454g cooked and peeled prawns
1 tbsp soy sauce
Freshly ground black pepper
Can also add strips of chicken etc.
[FONT=Verdana, Arial, Helvetica, sans-serif] [/FONT]
[FONT=Verdana, Arial, Helvetica][SIZE=-2]
[/SIZE][/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]
INSTRUCTIONS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
[/SIZE][/FONT]
1. Slice the spring onions, peel and finely chop the garlic and finely chop the ginger. Heat a wok sprayed with Fry Light and fry the onions, garlic and ginger for 2 minutes. Crack the eggs into the wok and scramble for 2 minutes or until just set
2. Stir in the rice and cook for a further 3-4 minutes. Add the prawns, mix thoroughly and heat through. Season with soy sauce and black pepper