Super Simple Seven: Fried Rice with Sous Vide Prawn
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
We all love Asian recipes, but sometimes when you look at an ingredients list with what seems like 100 obscure ingredients, you’re put off before you even begin. So the Super Simple Seven recipe series is simplified versions of favorite Asian dishes – made with seven ingredients or less!
These are by no means the most authentic Asian recipes you’ll find, they’re instead simplified dishes that you can quickly whip up when you’re pressed for time but are in the mood for some Asian flavors.
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Pro-level cooking techniques made simple.
Ingredients for 2
20 small tail-on prawns/shrimp
2 eggs, lightly beaten
3 tbs vegetable oil
1/3 cup frozen peas
2 cups cooked rice
2 green onions, sliced
1 tbs light soy sauce
Directions
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Step 1
Cook the prawns in your Anova sous vide machine at 149F (65C) for 15 minutes.
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Finishing Steps
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Step 0
When the prawns are finished cooking sous vide, heat up 1 tbs vegetable oil in a skillet and add the egg to make an omelette, folding if over twice (to make a pizza slice shape), then transfer to a chopping board and slice into strips.
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Step 1
Heat up the remaining oil in the skillet and fry the peas for 2 minutes, then add the rice and soy sauce and fry for a further 2 minutes, then add the prawns and egg and toss to combine before transferring to plates and scatting the sliced green onion over the top