Teryaki Prawn fried rice

Fried rice. I often make this with what is lying around in the fridge and the base for the flavours of this rice was left over Teryaki marinade from doing some Salmon fillets the night before. I reduced that marinade into a stickier/thicker consistency but you can easily make the marinade before frying the rice and getting the same consistency.

I used Prawns for this dish but you can easily replace this with any other Protein or just use Veggies. Seeing as its Brussel Sprout season- they will be delicious stirred in the sauce and will caramelise in the Teryaki sauce. Vegan and also delicious!

What you need:

For the marinade: Mince 2 x Clove Garlic, Mince Fresh Ginger, Sliced Spring onions, 3 tbsp of Soy, 2 tbsp, 1 tbsp of Mirin, Honey, 3 tbsp Sesame Oil, 1 tsp Ground White Pepper. Juice of 2 limes.

The rice:

Leftover Rice. Break up with a bit of water in your hands so they cook evenly in the pan.

Handful of Beansprouts.

Handful of Prawns.

Sliced Chillies (optional)

Handful of Fresh Spinach

Leftover Coriander Stems

Method:

1. In a Wok get the Teryaki marinade on the heat to reduce and get a little thicker.

2. Add the prawns after 10 minutes and get them cooking in the tasty sauce. Once they are no longer translucent and are pink- they are cooked.

3. Add the rice and stir fry for a few minutes. The rest doesn’t take so long.

4. Add Beansprouts, Spinach and the Coriander stems ( optional- I always have them in the fridge and they are a great way to add flavour to stir fries/curry pastes etc) to the rice and prawn mix.

5. Serve whilst it’s hot and add any extra condiments on top! I like extra fresh chillies or a nice bit of home made Chilli oil on the side.

So easy and so tasty. An affordable way to stretch your food out longer and also not waste anything in the fridge! This is the beauty of a fried rice!