Ma sprung this Prawn and Sausage fried rice on us during a do, long back when we were in the middle-east. Just like she does everything. No fuss, no elaborate planning, no discussion. Just go ahead and do it. I think she only made it just that once. And never afterwards. Like I remember the wafer thin, amazingly tasty sooji biscuits she ahd learnt at a cookery class. I still remember them although she made it only once when I think I must have been 6 or 7 . No matter how much I cajoled her - she never made them again.
I spoke to ma last night and asked her for this fried rice recipe. She absented mindedly said yes. Later, I shot off an email to R as well, just in case. This morning, I find the recipe in my mail box with an accusing note from R: "How cum you don't remember that I had cooked this dish for you when I had come visiting you in Paris? And yet you remember the time long back when ma made it"? Not deliberately, dear R, first time makes the strongest impression, right?
You will need:
Pre-cooked / left over rice: 2 cups
Onion: 1 medium diced finely
Green chili: 2 sliced finely (optional)
Tinned sausage: 1 cup, cut into roundels
prawns: 1/2 cup small prawns
Mixed vegetables like carrots, beans: 1 cup
Ajinomoto: a pinch
Salt: 1 tsp
Sugar: 1/4 tsp
Vinegar: a dash
- Saute the sausage in oil. Keep aside.
- Parboil the carrots, beans. Drain and keep aside.
- Lightly fry the prawns. Trick is to heat oil in a pan on high flame. Drop in the prawns, stir and remove immediately. Should not take more than 30 secs.
- Heat oil in a pan. Add the onions and fry till they turn pink.
- Add the chili, sliced capsicum, the veggies.
- Add salt, sugar, a pinch of ajinomoto (optional) and a dash of vinegar.
- Add the prawns.
- Stir to mix well.
- Lower flame, cover and keep for couple of minutes so that the aromas mingle well.
- Viola! Its ready to eat.
Note: This is really easy. Left over rice, sausages out of a can and any veggies that you might have in your fridge!