Prawn fried rice with bok choy

MiNDFOOD April 2011
Prawn fried rice with bok choy
Prawn Fried Rice with Bok Choy recipe, brought to you by MiNDFOOD.
Prawn fried rice with bok choy
Add a taste of autumn to your menu with seasonal bok choy in this simple stir fry recipe.
Serves 4
1½ cups long-grain rice
2 tbsp vegetable oil
2 eggs, whisked
700g medium green prawns, peeled, deveined
5 green onions, thinly sliced
2 garlic cloves, crushed
1 long red chilli, deseeded, finely chopped
2 bunches baby bok choy, trimmed, washed
1 long red chilli, deseeded, cut into thin strips, extra
2 green onions, finely shredded, extra
1 tbsp toasted sesame seeds
½ cup soy sauce, to serve
1 tbsp sesame oil, to serve
sake, to serve
sliced red chilli, extra, to serve
toasted sesame seeds, extra, to serve
1 Place rice into a deep saucepan with 3 cups cold water and place over a high heat. Bring to the boil, reduce heat to medium low and cook for 5 minutes or until craters form in rice. Reduce to low and cook, covered, for 5 minutes. Remove from heat and stand for 10 minutes. Line a large tray with baking paper. Spread rice over prepared tray and cool. When rice is cold, cover with plastic wrap and refrigerate for at least 1½ hours, preferably overnight.
2 Heat a wok over a high heat. When hot, swirl around 1 tsp oil. Whisk eggs in a bowl. Pour half the egg mixture into hot wok and swirl egg, forming a thin omelette. Cook for 1-2 minutes. Turn omelette onto a flat surface and roll, forming a sausage shape. Reheat wok and cook remaining egg. Thinly slice, forming ribbons of egg.
3 Reheat wok and add 2 tsp oil. Add ¼ prawns and stir-fry for 1-2 minutes or until just cooked. Transfer to a bowl. Repeat with remaining portions of prawns. Add green onion, garlic and chilli to wok. Stir-fry for 1 minute. Add cold rice. Stir-fry for 2 minutes or until rice is heated through and ingredients are well combined. Return prawns to wok and toss until well combined.
4 Heat 1 tbsp oil in a large frying pan. When hot, add bok choy and toss for 1 minute. Add 2 tbsp water. Cover pan and cook for 1-2 minutes or until bok choy has wilted. Spoon fried rice into bowls and add bok choy. Top with chilli, green onion, egg ribbons and sesame seeds.
5 Combine soy and sesame oil in a bowl, then transfer to 4 small serving bowls. Serve rice with small bowls of soy mixture, sake and sliced chilli and sesame seeds.