Super Simple Seven: Fried Rice with Sous Vide Prawn

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. 

Author

Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:15

Recipe Time: 00:10

Temperature : 149F / 65C

Ingredients

• 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

1. Cook the prawns in your Anova sous vide machine at 149F (65C) for 15 minutes.

Finishing Steps

1. 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.
2. 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