World Cuisine

  • 1 tablespoon rapeseed or olive oil
  • 500 g (1 lb) raw peeled tiger prawns
  • 50 g (2 oz) shiitake or button mushrooms, trimmed and halved
  • 1 courgette, thinly sliced
  • 1 small carrot, thinly sliced
  • 50 g (2 oz) green beans, cut into 2.5 cm (1 inch) pieces
  • 300 g (10 oz) cold cooked jasmine rice (200 g/7 oz raw weight)
  • 2 teaspoons shoyu or tamari sauce
  • 1 teaspoon freshly ground black pepper
  • 1 spring onion, thinly sliced, to garnish

Heat the oil in a wok over a high heat until the oil starts to shimmer. Stir-fry the prawns for 1 minute, then remove using a slotted spoon and set aside.

Add the mushrooms, courgette, carrot and green beans and stir-fry for 2 minutes over a high heat. Stir in the cold cooked rice and the shoyu sauce, season with pepper and mix thoroughly.

Return the prawns to the wok and stir-fry the rice mixture for a couple of minutes. Garnish with spring onion slices and serve.

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