Name: Curried prawn fried rice with tomato and cucumber salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 tablespoon vegetable or peanut oil; 2 green onions, thinly sliced; 1 clove garlic, finely chopped; 2 teaspoon mild curry powder; 250 gram prawns, peeled, uncooked; 250 gram frozen mixed vegetables; 1 cup cooked long-grain white rice; 1 tablespoon soy sauce; 1/4 cup small basil leaves; Tomato and cucumber salad; 2 tomatoes, chopped; 1 lebanese cucumber, chopped; 2 green onions, thinly sliced; 1 fresh small red chilli, seeded, finely chopped; 2 tablespoon bought vietnamese dipping sauce and dressing

Ingredients

2 tablespoon vegetable or peanut oil

2 green onions, thinly sliced

1 clove garlic, finely chopped

2 teaspoon mild curry powder

250 gram prawns, peeled, uncooked

250 gram frozen mixed vegetables

1 cup cooked long-grain white rice

1 tablespoon soy sauce

1/4 cup small basil leaves

Tomato and cucumber salad

2 tomatoes, chopped

1 lebanese cucumber, chopped

2 green onions, thinly sliced

1 fresh small red chilli, seeded, finely chopped

2 tablespoon bought vietnamese dipping sauce and dressing

Method

1.Make Tomato and Cucumber Salad by combining ingredients in a bowl.

2.Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Add onion, garlic and curry powder, stir-fry for 30 seconds or until fragrant.

3.Add prawns and vegetables; stir-fry for 5 minutes or until cooked. Add rice and soy sauce; stir-fry for 2 minutes or until heated.

4.Divide rice mixture between serving bowls. Sprinkle with basil. Serve topped with Tomato and Cucumber Salad.

Vegetarian: Swap 200 grams drained, chopped, firm tofu for prawns. You’ll need to cook about 1/3 cup rice. Cook a day ahead; rinse under cold running water. Cover, then refrigerate. We used a frozen vegetable mix of beans, carrots, broccoli, cauliflower and red capsicum.
Note

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Ingredients

Method

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