by Maria Teresa Jorge
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my 188 recipes »
Maria Teresa Jorge's Notes:
Expand3 cups cooked long grain rice Ask a question about this ingredient
2 eggs lightly beaten Ask a question about this ingredient
2 cups raw prawns – peeled, deveined, washed and pat dry Ask a question about this ingredient
2 cups shredded roasted turkey or chicken Ask a question about this ingredient
6 shallots halved and finely sliced Ask a question about this ingredient
3 spring onions finely sliced Ask a question about this ingredient
3/4 cups carrots cut into thin pieces - julienne Ask a question about this ingredient
1/2 cup green peas (fresh or frozen) Ask a question about this ingredient
2 crushed garlic cloves (green inner part removed) Ask a question about this ingredient
2 teaspoons fresh root ginger, peeled and grated Ask a question about this ingredient
1 or 2 finely chopped fresh or dry red chillies (depending how hot you like your food) Ask a question about this ingredient
1 small bunch of fresh coriander, leaves picked (remove part to chop to yield 2 teaspoons for omelettes) Ask a question about this ingredient
1/2 teaspoon coriander seeds crushed Ask a question about this ingredient
2 tablespoons Soy Sauce Ask a question about this ingredient
1 tablespoon Sweet Chilly Sauce Ask a question about this ingredient
3 tablespoons Canola oil for stir fry Ask a question about this ingredient
3 teaspoons Canola oil for the thin omelettes Ask a question about this ingredient
Cook the long grain rice following the fried rice method (see recipe I posted for Fried White Rice) or following the instructions on the packet until just tender. Fluff rice with a fork so you don’t have any lumps. Set aside and leave at room temperature. You can also use left over white rice.
Ask a question about this stepFor the thin omelettes: Lightly beat the eggs with a fork and season to taste. Chop fresh coriander to yield 2 teaspoons and add to the eggs. Heat 1 teaspoon vegetable oil in a deep, wide non-stick frying pan over a medium heat. Add 1/3 of the eggs in a thin layer and cook for a few minutes, until set and golden. Remove from the pan, roll the omelette up and allow to cool. Make another 2 thin omelettes in the same way. When cool enough to handle, slice the rolled thin omelettes and set aside.
Ask a question about this stepRemove the skin and bones from the roast turkey (or chicken) and shred. Set aside.
Ask a question about this stepClean the shrimp, deveine them and pat dry. Season with salt.
Ask a question about this stepHeat 3 tbsp of oil in a wok or large frying pan. Add the shrimp and garlic, allow the shrimp to cook on both sides until golden brown. Discard the garlic.
Ask a question about this stepAdd the shallots and sauté for a few minutes.
Ask a question about this stepAdd the grated ginger, coriander seeds and red chillies. Stir fry for 2 minutes.
Ask a question about this stepAdd the carrot and peas, add a pinch of salt and sauté for another 5 minutes.
Ask a question about this stepMix in a bowl the sweet chilly sauce and the soy sauce and add to the mixture. Stir for a minute to blend flavours.
Ask a question about this stepAdd the shredded meat, stir well to mix the flavours.
Ask a question about this stepFinally add the rice and toss for 5 minutes or until it has warmed up.
Ask a question about this stepRemove from the heat, add the coriander leaves and serve immediately.
Ask a question about this step
Kristen is the Senior Editor of food52.
And it also tastes really good. Hope you try it.