Here, Natalie Homan provides the perfect mid-week dishes that not only provide taste and nutrition in abundance, but will be on your dinner table in no time.
Chicken & prawn fried rice
serves 4
4 tbsp vegetable oil + extra for frying eggs
2 chicken thighs, diced
2 garlic cloves, finely chopped
2 tsp minced ginger
1 cup peas
1 cup corn kernels
12 prawns, chopped
3 cups day old cooked rice
4 tbsp light soy sauce
2 tbsp oyster sauce
4 eggs
2 spring onion, finely sliced
store bought crispy shallots to garnish
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Heat a large frypan over medium/high heat. Add 2 tbsp oil and the chicken and saute until golden. Add garlic and ginger and saute for 1 minute. Add peas, corn and prawns and saute for 1 minute. Transfer the mix to a bowl. Add remaining oil to frypan, add rice and stir with a wooden spoon. Allow rice to colour and crisp up slightly before adding the sauces and tossing to mix them through. Add the reserved mix and cook for 2 minutes to heat through. Meanwhile, fry eggs in a separate frypan to your liking. Stir spring onion through fried rice before serving topped with a fried egg and crispy shallots.
This recipe first appeared in the April 2024 issue of SALIFE magazine.
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