Riz Frite Crevette (Fried Rice Prawn)
Quick, easy and perfect for those days when you have too much left over rice, or aren’t sure what to make for dinner. Once all ingredients have been prepped, simply toss them all together in a wok and serve.
Recipe Ingredients
- 3 plates cooked basmati rice
- Raw prawn, clean and deveined
- 2 tsp fish sauce
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- Black pepper and monosodium glutamate, to taste
- 4 tbsp dark soy sauce
- Garlic sauce, about 2-3 tbsp
- 1 tsp oyster sauce
- Garlic chives, to taste
- Spring onion, to taste
- 3 Eggs
- Mushrooms
- Thinly sliced cabbage
- Thinly sliced carrots
- 3 tbsp oil, for frying prawns
- Oil, extra for stir-frying vegetables, amount unspecified
Instructions
- 1
Add soy sauce, fish sauce, sesame oil, oyster sauce, rice wine vinegar and garlic sauce to a bowl.
- 2
Add a pinch of black pepper and monosodium glutamate and mix well.
- 3
Marinate the prawns with 3 tbsp of the sauce mixture and reserve.
- 4
Heat 3 tbsp of oil in a wok over high heat.
- 5
Add the marinated prawns and stir-fry for 4 minutes, then remove and reserve.
- 6
In the same wok, add a little oil and stir-fry the cabbage.
- 7
Add the carrots, black pepper and monosodium glutamate and stir-fry.
- 8
Add the garlic chives and mushrooms and stir-fry for 2 minutes.
- 9
Add the cooked basmati rice and mix well.
- 10
Add the spring onion.
- 11
Add the remaining sauce mixture and mix until the rice is evenly coloured.
- 12
Return the cooked prawns to the wok and mix through.
- 13
Garnish with egg strips and extra spring onion before serving.
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Credits: Source: Cuisine Mauritian