Halibut Shrimp Fried Rice By Natalie Webb
10-15 PWS prawns, deveined
1/2 lb halibut filet, sliced
1.5 cup cooked and chilled Jasmine rice
1/3 chopped porta Bella mushroom
3 celery stalks, sliced
1/2 medium onion, sliced
2 large eggs, stirred
Crushed black pepper
Add about 1 tbsp veggie oil to hot wok, stir fry halibut and shrimp until almost cooked, remove
Add veggies, stir fry until soft (no extra oil needed unless you didn’t use enough to partially cook meat), remove
Scramble both eggs until runny but partially cooked, remove and wipe out wok (which will cool down)
Add 1tbsp oil and app 1 tbsp sesame oil to wok, make sure it’s hot enough by dropping a drip of water in it – if it sizzles, add rice. Let cook for a quick minute and flip over, stir and let semi-brown.
Turn down heat to medium-high, add all set-aside ingredients and blend together by flipping or stirring. When shrimp are cooked, remove from heat.
Top with lemon pepper or salt/pepper, OR soy sauce to your taste and enjoy