Singapore Shrimp and Rice

INGEDIENTS

1½ cups brown rice

3 eggs, well-beaten

500 g fresh cooked shrimp, or about 2 cups canned shrimp

2 tbsp. butter

4 tbsp. cooking oil

¼ tsp. curry powder

Salt to taste

2 tbsp. chopped parsley

1 tbsp. soy sauce

METHOD

1.       After washing well, steam the brown rice until each grain stands apart.

2.        Drop the shrimp into a skillet with the hot butter, add the soy sauce and curry powder, together with about 2 tablespoons of warm water, blend well and sauté for about 10 minutes.

3.       Then make a simple omelette of the beaten eggs, seasoned with salt, and cooked in the oil (allow to cook very slowly on one side before turning, so the omelette comes out in one  piece like a large pancake ), then cut in narrow strips.

4.       Mix the curried shrimp, egg strips and cooked rice together lightly.

5.       If the mixture seems a little too dry, blend a little soy sauce through it.

6.       Sprinkle with chopped parsley (or chopped chives).

7.       Addition of the eggs makes this an unusually high-protein dish.

Ouma se Kombuis