A little left over rice is always a good thing.
- Couple of de-veined prawns.
- Sliced Mushrooms.
- Sliced Onion.
- A cup of sprouts.
- A cup of cooked rice.
- Chilly powder, as per taste.
- A tablespoon of butter.
- A teaspoon of ginger-garlic paste.
- Oil for frying.
- A tablespoon of soy-sauce.
- Fresh coriander.
This is a recipe where exact measurements don’t make any sense. Just go with the flow and have fun making it.
Heat oil, saute onions. When the raw smell is gone, toss in the mushrooms and saute till the volume is less than half. Add the sprouts. Saute on medium heat till the sprouts no longer smell raw. Season with chilly powder.
Spread everything into a doughnut. In the empty space created in the middle, place the prawns and keep butter on top of the,. When the color of the prawns has changed, turn them around so both sides get that reddish color.
Add in the rice and soy sauce. Mix everything and taste for balancing the seasoning. Stir in the chopped fresh coriander.
Cook covered on low heat for about 10 minutes.
Serve with a little lemon.