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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Yummy rice with an extra crunch. Ingredients:
1 cup long grain white rice |
3 tablespoons peanut oil |
1 garlic clove, crushed |
4 spring onions, finely chopped |
1 cup diced cooked chicken |
1 cup peeled cooked shrimp |
1/2 cup frozen peas, thawed |
1 egg, beaten with |
1 pinch salt |
1 cup shredded lettuce |
2 tablespoons light soy sauce |
1 pinch caster sugar |
salt & freshly ground black pepper |
1 tablespoon chopped roasted cashew nuts (to garnish) |
Directions:
1. Rinse the rice in two to three changes of warm water to wash away some of the starch. Drain well.
2. Put the rice in a saucepan and add 1 tbsp of the oil and 350 ml water. Cover and bring to a boil, stir once, then cover and simmer for 12-15 minutes, until nearly all the water has been absorbed. Turn off the heat and leave, covered, to stand for 10 minutes. Fluff up with a fork and leave to cool.
3. Heat the remaining oil in a wok, add the garlic and spring onions and stir-fry for 30 seconds.
4. Add the chicken, shrimps and peas and stir-fry for 1-2 minutes, then add the cooked rice and stir-fry for further 2 minutes. Pour in the egg and stir-fry until just set. Stir in the lettuce, soy sauce, sugar and seasoning. Transfer to a warmed serving bowl, sprinkle with the chopped cashew nuts and serve immediately.
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