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Sinhalese Fried Rice      HT  ACC  Sri Lankan  25mins

Serves 4 Hot Shellfish Seafood Vegetables Nuts Dried Fruit Spices Accompaniment   Gluten Wheat Dairy Free Eggless   Sri Lanka Ceylon Ceylonese Asia Asian

50g/2oz Butter
600ml/20fl.oz. Water
225g/8oz Long Grain Rice
˝ teasp Ground Saffron
60ml/2fl.oz. Vegetable Oil
225g/8oz Peeled Prawns (Shrimp)
1 large Onion, chopped
75g/3oz Cashew Nuts
50g/2oz Raisins
50g/2oz Frozen Green Peas
2 Cloves
2 x 2.5cm/1-inch sticks of Cinnamon
1 x 7.5cm/3-inch Stick Lemongrass


1. Heat the butter is a medium saucepan until melted then add the water, rice, salt and saffron. Mix well and bring to the boil then reduce the heat, cover and cook gently for 15-20 minutes.

2. Meanwhile heat the oil in a large saucepan, add the prawns and sauté until quite brown on all sides. Remove from the pan and set aside.

3. Add the remaining ingredients to the oil and fry for around 5 minutes until he onions are browned, stirring from time. Remove from the heat.

4. Once the rice is cooked add the prawns and nut mixture and cook over a medium heat for 5 minutes, turning from time to time. Discard the cinnamon sticks and lemon grass and serve hot.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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