Saturday, May 1, 2010

Prawn and Leek Fried Rice

I don't enjoy eating leeks on their own, but I love using them to flavour my food, like in a Prawn and Leek Fried Rice.

Here's how you give yesterday's leftover rice an extreme makeover:

- Rice (overnight, cold rice is best)
- 1 or 2 eggs
- Minced garlic
- 6 to 8 fresh prawns (shelled and deveined)
- 2 stalks of leeks, sliced thinly
- Seasoning: Mix 1 tbsp of fish sauce, a dash of pepper, 2 tbsp water or stock
- Salt to taste, if required
- Spring onions (for garnishing)

1. Heat oil, scramble the egg quickly and leave aside.

2. Next, (if need be) add a little more oil and fry leeks till softened. Throw in garlic and fry till aromatic.

3. Add prawns and fry till semi-cooked.

4. Add rice and stir to loosen up the grains. Make sure you have a strong fire throughout or you will be missing the element of wok hei, which is so essential in a good plate of fried rice.

5. Pour in seasoning and toss, toss, toss! Do not mash up the rice. If it's too dry, add some water or stock. Return scrambled egg to the rice and give everything a good toss before turning off the flame.

6. Garnish with chopped spring onions.

Sometimes, less is more. You can serve a simple dish in a simple glass, and it can still look classy. Think out of the box! :)

Notice the condensation on the glass? It was piping hot when I photographed this. The aroma was incredible!

(Aside, for those who have been asking, NO I have not posted anything with my new camera yet. All the photos you have seen so far were shot using my friend's DSLR.)

Why only one spoon for two glasses, you ask? Well, they were both for me. :)