ingredients
serves 4
1 cup long-grain white rice
salt and pepper
7/8 cup beansprouts
1 - 2 tbsp oil
1 carrot, peeled and coarsely grated
1 garlic clove, peeled and crushed
1/2 cup frozen peas
3 tablespoons cooked peeled shrimps
4 tsp light soy sauce
4 - 6 scallions, trimmed and thinly sliced
1 tsp sesame oil
method
1. Cook the rice in plenty of boiling salted water until almost tender, then drain and rinse with boiling water. Spread out on a tray and leave to cool. Meanwhile, soak the beansprouts in cold water for 10 minutes, then drain.
2. Heat the oil in a preheated wok or large deep skillet. Add the grated carrot and garlic and stir-fry for 2 minutes. Add the peas and beansprouts and stir-fry for 1 minute.
3. Add the rice and stir-fry for 1 minute, then add the shrimps and soy sauce. Stir-fry for a further 2 minutes or until the shrimps are heated through. Check the seasoning and stir in the scallions.
4. Sprinkle with the sesame oil just before serving.
