Spicy Prawn Fried Rice
250 g (9 oz) precooked prawns (shrimp)
4 rashers streaky bacon, chopped
3 eggs, whisked
1 onion, finely diced
1 red pepper, diced
1 red chili, finely diced
2 cloves garlic, crushed
1 1/2 Cup basmati rice, cooked and chilled
2 Tbsp soy sauce
1 Tbsp hoisin sauce
1 Tbsp rice wine vinegar
1 Tbsp sweet chili sauce
2 scallions (spring onions), sliced
1. Heat a dash of oil in a fry pan, once hot pour in the whisked eggs and cook. Flip the egg pancake when it's nearly cooked. Remove from the heat and set aside. Once cooled, roll up and cut into strips.
2. A another dash of oil in a wok or large fry pan. Fry the bacon, onion, garlic, chili, and pepper. Fry for 4 minutes. Add the prawns and cook for a further few minutes to heat the prawns through.
3. Add the cooked chilled rice, soy sauce, hoisin sauce, rice wine vinegar, and sweet chili sauce. Stir very well to combine.
4. Add the sliced egg and continue to stir fry or a minute or two to ensure the rice and egg are warmed through. Serve topped with scallion.