Contributed by: Asma Baig Cooking time : 20 Minutes
Serves 2
Ingredients:
Prawns 1 cup shelled and divined
Basmati Rice 1 cup
Soya Sauce 1 tbspn
White pepper powder 1 tspn
Red chilly powder a pinch
Eggs 2 nos beaten
Carrot 3 tbspns finely chopped
Spring onions 2 tbspn chopped
Ajinomotto 1 tspn
Refined oil 5 tbspns
Garlic 4 nos chopped
Capsicum 3 tbspns finely chopped
Ginger 1 tbspn chopped
Method:
1. Wash and soak the rice for 30 minutes. Drain and
keep aside.
2. Heat 2 tbspns of the oil in a wok add the rice
and fry for 5 minutes over a medium flame stirring
constantly. Remove from the flame and keep aside.
3.Cook the rice with plenty of water in a pan till
three fourths cooked. Drain and spread on a tray.
4. Cook the prawns and carrots separately in a pan
till done .Keep aside.
5.Grind the garlic and the ginger to a fine paste in
a blender adding a little water. Keep aside.
6. In a Chinese wok add the remaining oil and fry
the garlic ginger paste over a medium flame for a
few seconds.
7. Add the eggs and fry them till they are
scrambled.
8. Add the prawns ,chilly powder, capsicum, salt,
and the ajinomotto. Fry for a minute over a high
flame.
9. Reduce the flame and add the rice, soya sauce and
the pepper powder. Toss over a high flame for 3
minutes or stir the rice with a frying spoon
gently.
10. Remove from the flame and serve hot garnished
with the spring onions.