LCD – All Recipes, LCD – Best, Main
1 tablespoon cold-pressed olive oil
4 cups cooked brown rice
6 garlic cloves diced
1 teaspoon ground ginger or freshly grated ginger
1/4 cup tamari (or gluten free soy sauce*)
8 cooked prawns peeled and finely sliced
8 spring onions finely chopped
(GF*, DF, NF)
Brush the base and sides of wok or skillet with the oil and add enough rice to cover the bottom.
Fry rice for 6 minutes until golden brown, reducing heat to medium and stirring constantly with a spatula.
Add small amounts of water as rice gets dry.
Add 1 teaspoon of the diced garlic, half the ginger and season to taste.
As each batch of rice is cooked, place in a baking dish.
Repeat the process until all the rice is fried.
Toss in the prawns and spring onions and warm through, then serve.