Perk up your tastebuds with this flavoursome rice recipe. It uses a crunchy combination of vegetables as well as succulent prawns and pork which go well with Indonesian spice. Ketjap manis features in this recipe to give a further tang- this can now be found in supermarkets and is a thicker, spiced version of soya sauce.
Ingredients- serves 4
250g long grain rice- precooked as per pack instructions
1 red chilli- finely chopped
1 banana shallot- finely chopped
2 garlic cloves- finely chopped
3cm piece of fresh ginger- finely chopped
50g sugar snap peas- sliced thinly longways
1 large carrot- grated
200g raw king prawns- deveined
200g pork loin or similar- cut into bite size pieces
3 tbsp ketjap manis
Handful of fresh coriander- chopped
1. Get a large wok and place a glug of vegetable or groundnut oil and heat. When the oil is hot, add in the chilli, shallot, garlic and ginger and cook for a minute. Next in goes the sugar snap pea slices and carrot for a further minute.
2. Pop in the pork and prawns for a two minutes before stirring the precooked rice in well to combine everything. Leave on the heat as you add the ketjap manis and keep it cooking. Taste as you go and adjust the amount of ketjap manis if needed. I also made a wafer thin omelette which I then thinly sliced and stirred through the rice. When the prawns and pork are cooked through finish with a final flourish of fresh coriander and serve.
A tasty stir fried rice- perfect to brighten up a dull January day!