![Prawn stir fried rice](https://www.allysongofton.co.nz/content/recipes/2751.jpg?width=320&height=479&fit=bounds)
- Make the stir-fry more authentic with sliced omelette. Beat 2 eggs together with a pinch of salt. Cook in a greased shallow frying or omelette pan. Once cooked, roll up tightly, slice finely. Add at step 3.
Ingredients
- 4 boneless chicken thighs, finely diced
- 200 grams raw, shelled prawns
- 150 grams shiitake mushrooms, sliced
- 2 teapsoons minced ginger
- 1 teaspoon minced garlic
- 1 red and green chilli, deseeded and finely chopped
- 2-3 bok choy, sliced diagonally
- 3 sping onions, peeled and thickly sliced
- 4 cups cooked rice
- Chinese five spice
Method
- Heat a dash of oil in a wok or frying pan and when very hot add the diced chicken and cook quickly to stir fry. Set aside.
- Add the prawns and cook quickly until the prawns begin to turn pink. Add the mushrooms, ginger, garlic and chilli and cook for a further two minutes.
- Return the chicken to the wok with the bok choy, spring onions and rice and toss over a high heat until the ingredients are hot. Season with salt and pepper and a dash of Chinese five spice.
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