Vietnamese Fried Rice

Serves 2

Ingredients

1 tablespoon soy sauce

2 tablespoons fish sauce

2 tablespoons sweet chilli sauce

½ teaspoon ground black pepper

2 tablespoons peanut or canola oil

1 teaspoon sesame oil

1 carrot - diced

½ courgette - diced

¼ cup canned bamboo shoots - rinsed, drained and diced

1 spring onion - thinly sliced on the diagonal

2 cloves garlic - finely chopped

1 cup small cooked and peeled prawns

3 cups cold cooked rice

2 tablespoons finely chopped fresh coriander

Method

MIX together the soy sauce, fish sauce, sweet chilli sauce and pepper in a bowl. Heat a wok or large frying pan over a high heat then add the peanut or canola oil and sesame oil. Add the carrot and stir-fry for 2 minutes. Add the zucchini and stir-fry for 1 minute. Add the spring onion, garlic and prawns and stir-fry for 1 minute. Add the rice and stir-fry for another minute, tossing to separate the grains and combine well. Add the sauce mixture and stir-fry for 2 minutes, then stir in the coriander before serving.

More details about Vietnam are at:

http://www.soschildrensvillages.org.uk/sponsor-a-child/asian-child-sponsorship/vietnam.htm