Thai fried rice with prawns

Recipe from: 10/1/2000 12:00:00 AM
Ingredients 12
Servings 6
Time 15 min

Ingredients

  • 700
    ml
    chicken stock
  • 4
    cloves garlic, peeled
  • 250
    ml
    brown rice
  • 125
    g
    bacon, chopped
  • 300
    g
    prawns, peeled, veins removed and tail left intact
  • 30
    ml
    sunflower oil
  • 2
    onions, chopped finely
  • 30
    ml
    freshly grated ginger
  • 30
    ml
    crushed garlic
  • 250
    ml
    seeded and diced cucumber
  • 250
    g
    fresh bean sprouts
  • 60
    ml
    snipped fresh chives
 

Method

40 min
 
Put 650 ml chicken stock and garlic cloves in a large pan and bring to the boil. Stir in rice, reduce heat and simmer, tightly covered, until all liquid is absorbed ? about 30 minutes. Remove garlic and discard. Put rice in a bowl and fluff with a fork, keeping warm. Cook bacon in a frying pan until just crispy ? about 5 minutes. Drain on paper towel and set aside. Add prawns to pan and cook over medium heat until just cooked through ? about 2 minutes. Remove and set aside. Heat oil in a large, heavy-based pan over medium heat. Add onion, ginger and garlic. Cook for 2 minutes, stirring constantly. Add cooked rice and remaining 50 ml chicken stock, bacon and cucumber. Cook, stirring to combine, for 1 minute. Stir in prawns, bean sprouts and 45 ml chives. Cook for 30 seconds longer. Divide rice mixture between 6 bowls, sprinkle with remaining snipped chives and garnish with whole chives, if desired. Serve immediately. Serves 6.
 

Read more on: starch
 

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