Curried Prawn Fried Rice

This one-bowl meal is best made with day-old rice or rice that has been cooked several hours earlier. Spread the rice on a tray, cover, and chill to keep rice from becoming heavy and starchy.

Serves 4
Prep Time: 20 minutes
Cooking Time: 10 minutes

Ingredients

• ½ cup vegetable oil
• 125 grams green beans or sugar snap peas (chicharo), trimmed and sliced
• 2 onions, chopped
• 1 tomato, chopped finely
• 2 cloves garlic, chopped
• 1 tablespoon red curry paste
• 500 grams small cooked prawns, peeled and deveined with tails left on
• 3 eggs, beaten lightly
• 4 cups cold cooked rice
• ½ cup cilantro leaves
• 2 tablespoons fish sauce
• Soy sauce or chili sauce, to serve

Procedure
1. Heat oil in a wok or large frying pan over high heat. Add beans, onions, tomato, and garlic. Stir-fry for 1 to 2 minutes or until onions are tender.

2. Add curry paste. Stir-fry for 30 seconds until fragrant. Add prawns, stirring to coat.

3. Make a well in the center of the mixture. Pour in eggs and cook, stirring, for 1 to 2 minutes or until set.

4. Add rice. Stir-fry for 1 to 2 minutes until heated through. Add cilantro and fish sauce; stir-fry for 1 minute. Drizzle with soy sauce or chili sauce to serve.