Kitchen Craft Episode 16: All about rice

Chef Clem shows you how to cook rice and what to do with it

Stumped at what to make for dinner? Chef Clem shows you how to take that humble pantry staple, white rice, and turn it in to a meal worthy of a feast.

Prawn fried rice

Preparation time: 15 minutes

Cooking time: 30 minutes

SHOP THE RECIPE

Ingredients:

  • 1 cup basmati rice
  • A generous pinch of salt
  • About 2 cups of water
  • 3 T canola oil
  • 4 cloves of garlic, finely chopped or grated
  • 5 cm piece of ginger, finely grated
  • 1 red chilli, thinly sliced
  • 200 g baby corn, cut in half lengthways
  • 140 g mange tout
  • Woolies Salad Onions, about 6 stalks, roughly sliced (plus extra for garnishing)
  • 500 g extra large black tiger prawns, thawed and cleaned
  • 2 T soy sauce
  • 2 T oyster sauce
  • Fresh coriander, roughly chopped to garnish
  • Crispy onion sprinkle to garnish

Method:

  1. To make the rice, add the rice to a large bowl and cover it with water. Massage the rice gently between your fingers for 30 seconds before pouring off the murky water and rinsing the rice.
  2. Add the rice to a pot with the salt and 2 cups of water. Place the rice pot on a high heat with the lid on, checking every few minutes until the water begins to boil. At this point reduce your heat to low and continue to cook with the lid on as the rice steams. After 15 minutes your rice should be perfectly cooked and fluffy.
  3. For the fried rice: Heat the canola oil over high heat. Add the garlic, ginger and chilli and wok cook for just a few seconds before adding the corn. Mix through, coating well in the other ingredients. Add the mange tout and spring onions with the prawns and cook until the prawns just begin to turn pink.
  4. Add the rice and stir through. Allow the rice to fry for a minute before adding the soy and oyster sauce and folding through.
  5. Just before serving, mix through some fresh coriander. Garnish with extra coriander, salad onions and crispy onion sprinkle.

Cook’s note: The best fried rice uses rice that was made the day before, but to cool your rice down you can spoon it into a large tray and spread it out to help it cool faster.

Feeling inspired?

SHOP ASIAN INGREDIENTS