One of my family’s favourite dishes is ‘Stir-fried Tomato & Egg’. Today I added Prawns to it and made this rice bowl for my lunch. I wanted to eat something spicy, so I added Chilli Flakes. I was afraid I added too much but it was quite enjoyable. As I use Chilli for cooking a lot lately, I reckon that I am getting used to the spiciness of Chillies. But, Chilli is totally optional.
Makes
1 Serving
Ingredients
80 to 100g shelled Prawns *thawed if frozen
1 pinch Salt
1 Egg *whisked
Salt & White Pepper
1/2 Tomato *cut into bite-size pieces
1 teaspoon Oil *plus extra
1 small clove Garlic *finely chopped
Chilli Flakes as required
1 small Spring Onion *finely chopped
1 serving warm Cooked Rice
Sauce
1/4 cup Chicken Stock *OR 1/4 cup Water & 1/4 teaspoon Asian Chicken Bouillon Powder
1 teaspoon Soy Sauce
1 teaspoon Potato Starch OR Corn Starch
Method
- In a small bowl, combine all the Sauce ingredients. Whisk Egg in a separate bowl and season with Salt & White Pepper. Prepare all other ingredients before you start cooking.
- Heat Oil in a frying pan over medium-high heat. When the pan is hot, cook the Egg gently stirring until cooked softly. Return to the bowl.
- Add extra Oil to the pan as required, add Garlic and Chilli, then add Prawns, Spring Onion and Tomato. When the Prawns are cooked and Tomtato is softened, stir the Sauce well and add it to the pan. Stir as the Sauce thickens instantly, then add the softly cooked Egg and combine.
- Half fill a bowl with warm Cooked Rice and cover it with the mixture and enjoy.
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