Spicy Fried Rice with Prawns
I love the challenge of clearing out the fridge of leftovers. Veg that’s seen better days, tomatoes that are ready to go squishy, saffron rice from last night, a handful of frozen prawns, and red chillies. This tossed-together-quicky lunch turned out surprisingly delicious … according to Peder. I can’t disagree.
I oiled up my old steel wok, sautéed the onion, garlic and asparagus, fried off the rice, added some red Thai curry paste, and just before everything was nearly finished, I poured a beaten egg along the inside edge of the wok so it set fast as a blink against the seering heat of the pan. And then folded the egg into the rice. Serve before the egg sets hard if you like it a bit moist, or if you like it a bit more crunchy and crisp let it fry for a few minutes more.
Now if I can only remember how I did this when the fridge is bulging with leftovers again.
How about you: any favourites that you stir-up with leftovers?