Annabel Karmel's Chinese-style rice with chicken and prawns
recipe
Annabel Karmel's Chinese-style rice with chicken and prawns
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Suitable for age 1+
Ingredients
- 1 chicken breast (about 150g cut into small cubes)
- Marinade
- 1 tbps soy sauce
- 1 tbsp sake
- 1/2 tsp sesame oil
- 1 tbsp caster sugar
- 175g/6oz basmati rice, rinsed in cold water
- and then drained
- 60g/2oz carrot, peeled and diced
- 4 tbsps vegetable oil
- 1 small onion, peeled and finely chopped
- Salt and pepper
- 1 beaten egg
- 60g/2oz frozen peas
- 1 large spring onion, sliced
Serves:
6
Preparation:
50
Total Time:
50min
Directions
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- Mix together the ingredients for the marinade and marinate the chicken for minutes.
- Meanwhile, cook the rice in boiling, lightly salted water according to the instructions on the packet. Steam the diced carrot for minutes and half way through add the peas so that they are steamed for minutes.
- Heat the oil in a wok or large frying pan, add the onion and saute for minutes. Season the beaten egg with a little salt and white pepper, pour it into a small frying pan, tipping the pan to spread it evenly, and cook until set. Remove from the heat slide out the thin omelette and cut into fine slices.
- Drain the marinade from the chicken and reserve. Add the chicken to the onion in the wok and saute for minutes until cooked. Add the spring onion, carrots, peas and sweetcorn and cook for one minute.
- Add the cooked rice and prawns and toss the rice over a high heat for minutes. Add the strips of egg and the reserved marinade from the chicken and heat through.
Source: The Annabel Karmel Cookbook (Winter & Christmas Edition)
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