Crunchy Curry Fried Rice

Image by Kasia Sykus for Wokka

Serves

2

Ingredients

1 Packet of Wokka Singapore  style noodles

2 eggs, beaten

1 tbsp soy sauce

1 tbsp diced ginger

2 garlic cloves, diced

1 small piece of ginger, diced

1/2 onion, diced

400g prawns

1 tbsp curry powder

2 bay leaves

1 carrot, shredded

1/2 red capsicum, diced

1/2 peas

4 cups rice, cooked

2 sprigs of spring onion, chopped

400ml vegetable oil

Sesame oil

Salt

Pepper

Steps

1. Heat 350ml vegetable oil to 180c. Deep fry Wokka Singapore style noodles until golden, in small batches.

2. Cook eggs in small fry pan on medium heat to create omelette. Flip over, set aside.

3. In large pant add veg oil, soy sauce, garlic, ginger, onion, prawns, bay leaves and curry powder. Cook 5 mins.

4. Add carrot, capsicum, peas to pan. Cook 3 mins.

5. Add cooked rice to pan, cook 3 mins.

6. To serve finished fried rice with diced omelette, crunchy noodles, spring onion, sesame oil, salt and pepper.