Chicken and prawn fried rice

Always plan more than one meal when cooking rice. It is so healthy, versatile and can really stretch a meal. So cook a little extra for the next day to prepare a recipe like this one.

• Serves: 4
• Difficulty: easy
• Prep time: 5 minutes
• Cooking time: 15 - 30 minutes

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Ingredients

• 60 ml (¼ cup) peanut oil
• 2 chicken breast fillets, sliced thinly
• 6 spring onions, chopped
• 1 celery stalk, sliced
• 1 red pepper, seeded and sliced
• 1 chilli, sliced
• 2 carrots, cut in thin strips
• 2 cloves of garlic, crushed
• 5 ml (1 tsp) palm sugar or soft brown sugar
• 30 ml (2 tbsp) fish sauce
• 15 ml (1 tbsp) soy sauce
• 750 ml (3 cups) cooked Spekko Long Grain Parboiled Rice
• 200 g prawn meat or tails
• 3 eggs, beaten
• fresh coriander to garnish

Method

1. Heat half the oil in a large frying pan and stir-fry chicken for 3 minutes or until golden brown, but not cooked. Spoon out.
2. Heat a little bit of the oil in the same pan and fry vegetables and garlic in batches for 5 minutes or until cooked, but still crunchy.
3. Add sugar and mix well. Stir in fish sauce, soy sauce and Spekko Rice. Remove from the heat and stir in the chicken and prawn meat.
4. Heat remaining oil in a small frying pan and make an omelet with eggs. When cooked, remove and slice into strips. Toss through the rice.
5. Season to taste with more soy sauce if needed. Garnish with fresh coriander.