So I made Danbu-Fried Rice.

We had run out of the batch of danbunama I made a few weeks ago. It was such a big hit with everyone that I decided to make some more. My helper had boiled more chicken that I wanted and by the time I realised it was too late. The chicken was too soft for anything else.

To be honest, I could have used all for danbunama, nobody would have complained. I just felt it was a bit boring. So before frying, I took some out to add to the fried rice I was prepping for. I think I over did it with the chicken but it still tasted awesome.

Danbu Fried Rice

Ingredients:

1 1/2 cup of long grain rice, washed and parboiled
2 green bell peppers
1 cup of mixed vegetables, sweet corn, chopped runner beans, chopped red peppers, chopped carrots
2 medium spring onions, white and green parts separated, chopped
1 cup of fresh prawns, shelled, the head saved
1 cup (or 1/2 cup) of shredded Chicken
2 Knorr cubes
1 tsp of dried thyme
1 tsp of curry powder
2 tsp of turmeric powder
1 tsp of smoked paprika
1 tbs of soy sauce
Salt to taste
4 tbs of vegetable oil

Directions:

Blend the green peppers and boil it to remove excess water.

In the mean time,  heat the oil in a wide shallow pan and then fry the prawn head until golden brown and discard.

Reduce the heat and then fry the white part of the spring onions for about 30 seconds and then add the boiled green pepper and fry for about 3 minutes.

Increase the heat and then add the rice and combine well. Add the chicken, Knorr cubes, soy sauce, paprika, thyme, curry and turmeric powder. Combined thoroughly for another minute or two then add the mixed vegetables. Add maybe half a cup of water, reduce heat and cover. Let it simmer for five minutes.

Heat a separate pan on medium heat, add some salt and then toss in the cleaned prawns. Toss and cook until they’ve turned pick and starting to burn a little

Add the cooked prawns to the rice with the remaining spring onions and combine well. Check for salt and adjust accordingly.