Sweet and sour. Your mind has probably immediately gone to the neon red tubs of a jellyish mixture from the Chinese takeaway. That or a certain jar of red sauce that we all had growing up.
However, sweet and sour doesn’t need to be like this and it can be a quick and healthy dinner. So don’t reach for the takeaway menu and instead bring the takeaway indoors with our recipe.
This is by no means an authentic recipe but it has always served us well, and uses what you should have in the store cupboard. You can also use what ever vegetables you have lying around to use up. Once you try it we guarantee you will be returning to it time and time again when in need of a quick meal.
The ratio of sweet vs sour is done to our taste, so feel free to experiment and play around with the flavours until you find the right combination for your tastebuds.
Ingredients (serves 2):
- 300g (cooked and cooled) rice
- 2 beaten eggs
- 10 raw king prawns
- 1 carrot sliced into ribbons
- Handful of spinach
- Handful of baby corn
- 2 tablespoons of sesame oil
- 2 tablespoons of dark soy sauce
- 2 tablespoons of tomato ketchup
- 1 teaspoon of honey
- 1 tablespoon of red wine vinegar
- 1 teaspoon of sriracha
- If you are having to cook the rice first this needs to be your first task. You can use any kind of rice – we switch between white and brown depending on how healthy we are feeling that day.
- Once the rice is cooked and cooled you can start the rest of the meal.
- Get a wok up to a high heat and add one tablespoon of sesame oil. Once smoking add the carrot ribbons and corn and cook for two minutes. Add the prawns and cook for another minute until they have some colour. Then add the ketchup, honey, sriracha, vinegar and tablespoon of soy sauce. Add 50ml of water and cook out until it is a thick sauce, which will take a couple minutes. Taste to test if you need more of each ingredient, or more water to thin it out.
- Once happy with the consistency add the handful of spinach to wilt and then place to one side off the heat whilst you finish the rice.
- In a pan add sesame oil and again get hot until smoking. Add the rice and then cook for two minutes until piping hot. Push the rice to one side of the pan and add the beaten egg on the other side.
- Let it set slightly and then push the spoon into the egg, dragging the rice into the egg slightly more with each stir. You will need to be quick before the rice sets into an omelette. Once all of the egg is incorporated add the soy sauce and stir.
- Serve the egg fried rice with the prawn mixture served on top. Dig in!