Rice wok with vegetables and prawns or take advantage of what's left in the fridge

This rice wow is perfect to get back into the routine of light meals. After Easter they crave lighter dishes to compensate for the excesses of these days in which torrijas and donuts have not been lacking.

This wok will help you to return to normality at the table in a simple and rich way and also to take advantage of the remains of vegetables that you have in the fridge.

After Easter they crave lighter dishes to compensate for the excesses of these days in which torrijas and donuts have not been lacking.

This wok will help you to return to normality at the table in a simple and rich way and also to take advantage of the remains of vegetables that you have in the fridge.

Ingredients

• 3 tablespoons oil
• 100 g prawns
• 2 cloves of garlic chopped very
• 1 teaspoon chopped ginger
• 100 g of shitake mushrooms
• 2 purple scallions
• 1 carrot
• 1/4 cabbage
• 1 tozo of grated turnip
• 250 g basmati rice
• 2 tablespoons of soy sauce
• 2 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 2 tablespoons mirin or fine or chamomile type wine (dry white wine)

Directions

Cook the rice and set aside.

Chop all the vegetables reserving the green stem of the scallions.

In a wok, heat the oil. Brown the prawns and remove. In the same wok brown the garlic with the scallions and ginger and add the mirin.

Add the chopped vegetables, and sauté for a minute.

Add the rice with the soy sauce and prawns and sauté over high heat.

We finish by adding the stem of the scallions.

Preparation time: 30 minutes

Servings: 3

Difficulty: easy