Easy peasy fried rice

Easy peasy fried rice

By
From
My Grandma's Kitchen
Serves
4

Alongside the beetroot we grow cobs of corn. I like it in fried rice with vegies and prawn. Grandma’s recipe is easy – I can cook it myself. I just need some help reaching Grandma’s top shelf.

Ingredients

Quantity Ingredient
1 cup long-grain rice
1 tablespoon vegetable oil
12 green prawns, peeled and deveined
2 rashers free-range bacon, rind removed and diced
1 carrot, grated
1 cup mixed corn and peas, (frozen is fine)
2 spring onions, finely sliced
2 eggs, lightly beaten
2 tablespoons soy sauce or tamari
1/4 cup coriander leaves

Method

  1. Cook the rice according to the instructions on the packet. Drain and set aside to cool.
  2. Heat the oil in a frying pan or wok over medium heat. Add the prawns and cook, stirring, for 2 minutes, or until lightly golden. Add the bacon and cook for a further 2 minutes. Add the carrot, corn, peas and spring onion and cook for a further 3 minutes. Add the eggs and cook for a further minute, or until set. Add the rice and cook, stirring, for 3–4 minutes. Stir through the soy sauce and coriander and serve immediately.
Tags:
Louise
Fulton
Keats
Margaret
Grandmas
Kitchen
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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