Rice Salad with Prawns and Sliced Omelet
Ingredients
- Ingredients
- 400 grams cooked Long grain rice
- 1 medium carrot
- 150 grams Peas (frozen)
- 150 grams Corn (canned)
- 100 grams soybean sprout
- ½ bunch scallions
- 125 grams lean Bacon (diced)
- 300 grams Prawn (ready to cook)
- 1 egg
- 6 Tbsps sesame oil
- 1 tsp sesame oil
- 3 Tbsps Rice vinegar
- salt
- freshly ground peppers
- soy sauce (to taste)
Preparation steps
Thaw peas. Drain corn.
Peel carrot and cut into cubes. Rinse scallions, dry and cut diagonally into 1 cm (approximately 1/2-inch) wide pieces.
Heat 3 tablespoons of oil in a large frying pan and cook bacon until crispy. Add carrot and scallions and cook together for 2-3 minutes. Add peas, corn and prawns and cook for an additional 2-3 minutes. Reduce heat and add sprouts.
Mix all prepared ingredients with rice. Add 3 tablespoons of oil and the rice vinegar and season with salt and pepper. Let rest for 30 minutes.
Meanwhile, beat egg with 1 tablespoon of water and season with salt and pepper. Heat 1 teaspoon of oil in a pan and cook egg mixture to make a thin omelet. Put omelet on a plate and cut into strips.
Place salad on plates, top with sliced omelet and serve. Garnish with scallions, if desired.
