Description
Fried rice made with smoky speck, prawns, eggs, corn, and spring onions, stir fried until fragrant and comforting.
Ingredients
Units Scale
- 3 cups cooked basmati rice, cold and loosened
- 150 g speck, cut into small cubes
- 150 g prawns, chopped into bite size pieces
- 2 eggs, lightly beaten
- 1/2 cup corn kernels
- 4 spring onions, sliced, whites and greens separated
- 2 tsp Knorr Liquid Seasoning, adjust to taste
- 1 tbsp oil
Instructions
- Loosen the cold rice with your hands so the grains separate easily.
- Heat a wok or wide pan over medium high heat. Add the speck and cook until the fat renders and the cubes turn lightly crisp. Remove half if you want extra crunch for topping.
- Add the prawns and stir fry until just opaque. Push everything to one side of the pan.
- Add a little oil if needed, then pour in the beaten eggs. Scramble gently until just set, then mix through.
- Increase the heat to high and add the rice. Stir fry until hot, dry, and evenly coated in fat.
- Add the spring onion whites, corn, and Knorr Liquid Seasoning. Toss well and adjust seasoning.
- Finish with spring onion greens and reserved crispy speck. Toss briefly and remove from heat.