Fried rice with shrimp

Ingredients for 4 servings:

• 200 g basmati rice
• Salt
• 300 g shrimp(s), ready to cook, peeled
• 1 bunch of spring onions
• 1 piece(s) ginger root, walnut-sized
• 150 g peas, frozen
• 2 tsp sesame oil, dark, roasted
• 1 tbsp sesame oil, light
• 1 tbsp curry powder, mild
• 4 eggs
• 100 ml chicken broth powder
• 2 tbsp rice wine, alternatively sherry
• 50 ml soy sauce, light
• 2 tbsp honey, liquid
• 2 tbsp lime juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the rice in salted water according to the package instructions, drain, and let cool. Rinse the prawns and pat dry. Wash the spring onions and slice into rings. Finely grate the ginger. Cook the peas in salted water for 3 to 4 minutes. Heat the sesame oil in a wok or high-sided frying pan and sauté the spring onions and ginger. Add the prawns, peas, rice, and curry powder; fry briefly. Beat the eggs, season with salt, and add to the mixture in the pan. Stir until the egg mixture sets slightly. In a saucepan, bring the broth to a boil with rice wine, soy sauce, honey, and lime juice. Pour the broth over the contents of the pan. Serve the rice and prawns immediately.