Spicy Prawn Rice Recipe

A seafood-inspired fried rice to go alongside this week's special, our Beef Short Ribs. If you're cooking the ribs Korean-style, this is the side you want: sharp with lime and chilli, cutting cleanly through all that rich, sticky meat. It comes together in the time the ribs are resting.

Serves 1

Ingredients

• 2 tbsp groundnut oil
• 1 shallot, finely sliced
• 1 clove garlic, sliced
• 1 red chilli, sliced
• 75g raw king prawns
• 55g basmati rice, cooked to packet instructions and cooled
• ½ tsp light soy sauce
• ½ lime, juice only
• ½ tsp soft dark brown sugar
• ½ tsp tomato purée
• 2 spring onions, sliced
• 1 carrot, peeled into ribbons
• 1 free-range egg
• Sea salt and white pepper

Method

1. Heat 1 tbsp of the groundnut oil in a wok. Add the shallot, garlic and red chilli and stir-fry for 2 minutes. Add the prawns and stir-fry for 1 minute, then add the cold rice and fry for a minute more.
2. Mix the soy sauce, lime juice, brown sugar and tomato purée in a small bowl and add to the pan with the spring onions and carrot ribbons. Mix well and cook over a medium heat for 5 minutes, stirring occasionally.
3. Heat the remaining tbsp of groundnut oil in a small frying pan over a medium-high heat. Crack in the egg and fry for a minute or so, basting the hot oil over the yolk with a spatula until it is done to your liking.
4. Season the rice with sea salt and white pepper, serve in a shallow bowl and top with the fried egg.

Cold rice is the whole trick. Freshly cooked rice steams rather than fries and you end up with a claggy pan, so cook it the day before and keep it in the fridge.

To see the original recipe, click here.