Yunanese Fried Rice

A quick to prepare one meal dish which originated from the Yunan province.  I like the taste of the dried prawns which was added during the initial frying procedure.  I also added carrots and bell pepper although the original recipe does not call for them.

Ingredients (serves 4):
250 g beef, to be thinly sliced
3 pips garlic, to be peeled and chopped
1 tbsp dried prawns
2 eggs
1 medium-sized onion, to be peeled and coarsely cubed
1 stalk red chilli, to be coarsely cubed
1 medium-sized carrot, to be peeled and coarsely cubed (optional)
1 red bell pepper, to be deseeded and coarsely cubed (optional)
1 small can of green peas (optional)
1-2 tbsp margarine
roasted cashew nuts (for garnishing)

1/2 tsp ground pepper
a few drops of light soy sauce
a drop of sesame oil
1 tsp instant granulated chicken stock (optional)

Method:
In a wok, heat margarine over medium/high heat.  Add beef, garlic and dried prawns. Stir-fry until fragrant.  Then, add in eggs and scramble them.

Add chopped onions, carrots, bell pepper, green peas (if using) and red chillis.  Stir-fry for about 3 minutes.  Add in rice and mix thoroughly.  Add in seasonings to taste and reduce heat.  Cook for a further 5 minutes.

Once done, remove to a platter and sprinkle with roasted cashew nuts before serving.

Bon Appetit!