Fried rice with marinated prawns

Ingredients for 4 servings:

• Rice, cooked (about 2 cups)
• 150 g shrimps, prawns or similar
• 200 g ham, cooked
• 4 eggs
• 3 spring onions
• 200 g mixed vegetables (Chinese vegetables)
• 1 tsp soy sauce
• 1 tsp ginger, grated
• 1 tsp honey
• 1 clove(s) garlic
• 3 tbsp tomato ketchup
• 2 tbsp oil (germ oil)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Make a marinade from ketchup, honey, grated ginger, and soy sauce. Place the prawns, shrimp, or prawns in the marinade and let it marinate for at least two hours. Dice the ham. Blanch finely mixed vegetables (carrots, mushrooms, etc., or a frozen “Chinese vegetable mix”). Two cups of vegetables are sufficient. Beat the eggs. Heat the oil in a wok, fry the vegetables briefly in the hot oil until crispy, and remove. Fry the finely chopped spring onions in the hot oil and remove. Turn the marinated prawns/shrimp in the hot oil for 5 minutes, then remove. Add the beaten eggs to the hot, now flavored oil, reduce the heat, and let the eggs set. Once the eggs are set, break up the mixture with a scoop. Then add one to two cups of cooked rice and toss. Add all the remaining sautéed and stir-fried ingredients and toss everything. Cut the ham into fine cubes/slices and place on the rice. Cover the wok, turn off the heat, and let it rest for 5 minutes. This dish is perfect for leftovers; it works even without exact measurements. Two cups of cold rice is enough for four people. If you only have one cup of rice from the previous day, adjust the amount by adding more vegetables. You can use frozen mixed vegetables or simply cut leftover vegetables from the fridge into fine strips; any vegetables will work except spinach, chard, cabbage, etc. Serve with soy sauce.