Category : Seafood
Author : cristhopher
Hits : 2686
Date : 13/05/2001
Makes 3 to 4 servings.2 tbsp sunflower or vegetable oil225g (8oz) Cooked long grain rice75g (3oz) Smoked lean bacon, finely diced75g (3oz) Peeled prawns2 size 3 eggs, beaten100g (4oz) Fresh or frozen peas, blanched6 Spring OnionsSalt and freshly ground black pepperGarnish with Spring onion tassels
1) Heat the oil in a large frying pan or wok, until just smoking. Stir in the rice and stir fry for 1 minute, then add the bacon and prawns. Continue to cook for a further 5 minutes over a high heat.2) Stir in the beaten eggs, peas and spring onions, and cook for a furthertwo minutes. Season to taste.3) Serve piping hot, garnished with spring onion tassels.Note: For best results, slightly undercook the rice. This will stop the whole thing from becoming a slodgy mess.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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