Rice (long grain) 1 cup (200g)
Dried mushrooms 10g (1/4 cup)
Corn 400 g (drained)
King prawns 500g (cooked, shelled)
Oil 1/4 cup
Eggs 3 (lightly beaten)
Onion (chopped)
Garlic 2 cloves (crushed) Green Pepper 1 (chopped)
Curry paste (garam masala)1 tbs.
Soy sauce 3 tbs
Coriander (fresh) 1 tbs. (chopped)

Rinse rice under cold water, drain. Add rice to a large pan of boiling water. Boil uncovered, for about 10 minutes or until tender, drain, rinse rice under cold water, drain well. Place mushrooms in a bowl, cover with warm water, stand for 20 min utes. Drain mushrooms, discard stems, cut caps into thin slices. Cut prawns in half lengthwise. Just before serving, heat 1 tbs of the oil in a wok, add eggs, stir uncooked egg to outside edge of wok, cook until firm. Remove omelet from wok, roll up firmly, cut into thin slices. Heat remaining oil in wok, add onion and garlic, stir-fry 30 seconds. Add stir-fry until browned. Add prawns, pepper and paste, stir-fry 2 minutes. Add rice, sauces and corian der, stir-fry until heated through.

یہ بھی پڑھیں:  ملائی بوٹی سینڈوچ