Spicy prawn fried rice

Ingredients

• 1 1/2 cups jasmine rice
• 2 tablespoons sambal oelek (see note)
• 350g medium peeled green prawns, deveined (tails intact)
• 2 tablespoons peanut oil
• 3 green onions, thinly sliced
• 250g mini roma tomatoes, halved lengthways
• 1 cup fresh coriander leaves, roughly chopped

Method

1. Cook rice following packet directions. Drain. Rinse. Drain. Spread on a tray. Refrigerate for 2 hours or until cold.
2. Place sambal oelek into a medium bowl. Add prawns. Toss to coat. Set aside for 10 minutes.
3. Heat a wok over high heat. Add oil. Swirl to coat. Add prawns and sambal oelek mixture. Stir-fry for 2 to 3 minutes, or until pink and just cooked through. Add onion. Stir-fry for 1 minute. Add rice and tomatoes. Stir-fry for 2 minutes or until rice is hot. Add coriander. Toss to combine. Serve.

Notes

• For less heat, reduce sambal oelek to 1 tablespoon. Allow 2 hours refrigeration time

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