Asian Fried Rice, with Thai Basil and Prosciutto

One day I knocked up three different fired rice dishes, one for Amy, one for me and one for the rest of Kennett clan. Here is mine.

One day I knocked up three different fired rice dishes, one for Amy, one for me and one for the rest of Kennett clan. Here is mine.

Simply bloody scrum my was this one.

Not in to the fish and all that as I know you guys know – so I went for this little spin on an Asian style fried rice.

Very simple so keep up folks – cook and prep time is like 10 minutes total.

This made a big big bowl.

You will need;

  • 2 finely chopped shallots;
  • 1 stalk of lemon grass finely chopped once you have removed a few of the outer skin layers;
  • 1 tablespoon of finely chopped garlic;
  • 1 finely chopped chili padi;
  • 4 slices of Prosciutto ham, simply cut in to smaller pieces;
  • 1 cup of plain steamed white rice;
  • Pinch of white pepper and salt;
  • 3 tablespoons of soy sauce;
  • 2 eggs;
  • A handful of crushed salted peanuts; and
  • A handful of ripped Thai Basil (or normal basil if you can’t get Thai).

Ready, steady, let’s go…

Take your wok, get the heat on and add in some oil.

Fry off the shallot, garlic and lemon grass until the shallots are sweated down a little. Add in the chili padi and simply move around for a short time. Add in the Paosciutto ham and fry that off a little while. I should sort of soften up and maybe even brown a little.

In with the rice, salt & pepper, and soy sauce. Make sure no rice clumping, so you want to chop the lumps up. Also keep mixing this as you want the soy to cover all the rice and get the flavours nicely blended too. When that’s done make a ‘well’ in the middle of the rice and crack your two eggs in. Wait until they are nearly cooked and then mix in to the rice mixture.

Nearly finished.

Off the heat and add in the peanuts and basil and stir through – and serve.

My friends I think you’re going to like this one – I certainly did! Bloody spanking!!!

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