Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic peeled and chopped
- 2 tablespoons ginger, peeled and chopped
- 2 tablespoons fermented beans, rinsed and crushed
- 2 tablespoons Shaoxing wine
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 300g chicken breast, sliced thinly
- 300g raw peeled prawns
- 200g cooked rice, cooled
- 3 eggs
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 6 spring onions, sliced
- Coriander leaves
Method
Heat a large non-stick pan over a medium-high heat and drizzle in the veg oil.
When the oil is hot, add the chicken and prawns then stir fry for 2 minutes. Add the ginger, beans, Shaoxing wine, sesame oil and soy sauce.
Bring to the boil then simmer for 2 to 3 minutes. Sprinkle with spring onions and coriander.
Meanwhile heat a second non-stick frying pan over a medium-high heat. Add the rice and cook for 1 minute.
Whisk the eggs with the sesame oil and soy then stir through the rice. Cook for a further minute and serve with the chicken and prawns.
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic peeled and chopped
- 2 tablespoons ginger, peeled and chopped
- 2 tablespoons fermented beans, rinsed and crushed
- 2 tablespoons Shaoxing wine
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 300g chicken breast, sliced thinly
- 300g raw peeled prawns
- 200g cooked rice, cooled
- 3 eggs
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 6 spring onions, sliced
- Coriander leaves
Method
Heat a large non-stick pan over a medium-high heat and drizzle in the veg oil.
When the oil is hot, add the chicken and prawns then stir fry for 2 minutes. Add the ginger, beans, Shaoxing wine, sesame oil and soy sauce.
Bring to the boil then simmer for 2 to 3 minutes. Sprinkle with spring onions and coriander.
Meanwhile heat a second non-stick frying pan over a medium-high heat. Add the rice and cook for 1 minute.
Whisk the eggs with the sesame oil and soy then stir through the rice. Cook for a further minute and serve with the chicken and prawns.