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Egg, prawn and soya bean steamed rice
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250g essential Waitrose long grain rice, rinsed
2 tsp fresh root ginger, grated
200g frozen soya beans
6 essential Waitrose salad onions, sliced into rounds
100g cooked and peeled prawns
2 tbsp soy sauce
1 tbsp sesame oil
1 red chilli, deseeded and finely chopped
1. Put the rice and ginger in a pan; fill with water to 1½cm above the rice. Bring to the boil, season, then cover and reduce to a simmer. Cook for 8 minutes until the water is fully absorbed.
2. Meanwhile, cook the soya beans in a pan of boiling water for 4 minutes and drain. Break the eggs into a large bowl and stir in the salad onions, prawns, soy sauce, sesame oil and chilli.
3. Pour the egg mixture over the rice, cover the pan and cook over a low heat for 5 minutes. Take off the heat and leave to stand, still covered, for 5 minutes. Add the cooked beans and fluff the rice with a fork, mixing everything together as you do.
Typical values per serving:
This recipe was first published in September 2011.