Fried rice soup
15 Min Prep / 20 Min Cook / 4 Serving
Ingredients :
2 tsp sesame oil
1½ tbs vegetable oil
1 brown onion, chopped
200g (1 cup) long-grain white rice
1L (4 cups) Massel Chicken Style Liquid Stock
300g (2 cups) frozen peas, corn and carrots
200g small green prawns, peeled, deveined, tails removed
100g sliced ham, chopped
1 ½ tbsp soy sauce
2 eggs, lightly whisked
Green shallots, thinly sliced, to serve
Chilli sauce (such as sriracha), to taste (optional)
Method Steps :
Heat 1 tbsp vegetable oil in a saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until soft and light golden. Add the rice and cook, stirring, for 1 minute.
Pour in the stock. Cover and bring to the boil. Cook, partially covered with the lid, for 5 minutes or until rice is partially cooked. Add frozen vegetables, prawns and ham. Return to a simmer and cook for 5 minutes or until the prawns change colour and the mixture is hot. Stir through the soy sauce and sesame oil.
Meanwhile, heat remaining vegetable oil in a 20cm (base size) non-stick frying pan over medium heat. Pour in the egg, swirling pan to cover the base. Cook for 2 minutes or until set and light golden underneath. Turn and cook for 1 minute or until set. Slide omelette onto a chopping board. Set aside to cool slightly. Roll into a log and cut into 7mm-thick slices.
Ladle the soup among serving bowls. Top with omelette, shallot and chilli sauce, if using.
Recettes Cooking
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