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Prawn Fried Rice - jam packed full of vegetables that will ensure the little ones in the family get some healthy goodness.

Prawn Fried Rice

Fried rice is a staple dish in Asian cuisine. This recipe is loaded with vegetables to ensure all family members get their fair share of goodness - even if vegetables are "hidden" in plain sight.
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Servings 4 people

Ingredients
 

  • 1 large onion, diced
  • 1/2 cup baby peas
  • 1/2 cup corn kernels
  • 1 large zucchini, diced
  • 1 large capsicum, core removed and diced
  • 250 g ham, diced
  • 500 g cooked prawns, shelled & deveined
  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 4 cloves garlic, crushed
  • 2 tablespoons light soy sauce, or more to taste
  • 2 tablespoons oyster sauce, (optional)
  • 3-4 cups rice, cold & day old

Instructions
 

  • Heat both sesame and olive oils in a wok or deep frying pan.
  • Add onion, garlic and ham. Cook until ham starts getting a golden colour.
  • Add all vegetables and cook for about 2 minutes. If you use frozen peas and corn, cook until these defrost and water evaporates.
  • Before you add in the cold rice, make sure you break it up so that clumps don't remain. Add the rice and prawns into the wok as well as the soy sauce and oyster sauce - mix with vegetables and cook for about 1-2 minutes until liquid evaporates. Don't overcook or the prawns will be tough.
  • Remove from heat and serve immediately. Season with extra soy sauce to taste.

Notes

  • You can use a frozen vegetable mix that includes peas, corn and carrot.
  • Other vegetables you can add include carrot, mushrooms, spring onions and broccoli.
  • Fried rice also commonly includes scrambled egg. If you do, make sure the egg is not a soft scramble but well cooked through.