Cheese Sauce Fried Rice
150g shelled and deveined prawns
150g chicken meat, diced
Marinade:
1 egg white
½ tbsp corn flour
1 tsp sesame oil
½ tsp salt
½ tsp pepper
Combine marinade ingredients and divide half between 2 bowls.
Marinade chicken meat and prawns separately with the marinade for 30 mins in fridge.
Heat 2 tbsp oil in a wok, sauté prawns quickly over high heat until just cooked then remove to a dish. Set aside. Add more oil if necessary. When hot add chicken stirring to separate until cooked. Set aside.
Fried Rice
2 tbsp groundnut or vegetable oil
½ tbsp chopped ginger
½ tbsp chopped garlic
2 eggs, beaten with a pinch of salt
500g cold cooked rice
50g chicken stock (2 tsp concentrated chicken stock + 50g water)
Cheese Sauce
1 tbsp vegetable oil
1 tsp chopped ginger
1 tsp chopped garlic
4 fresh shitake or dried mushroom, soaked in hot water for 30 mins, diced
30g peas, blanched and drained
Cheese Mixture
150g chicken stock (1/2 tbsp concentrated chicken stock, add 150g milk)
1 tsp cornflour
10g or ½ tbsp butter
2 Kraft singles
Pepper to taste.
Garnish
Chopped spring onion and coriander
Method:
Heat oil in wok and sauté ginger until fragrant. Add eggs and swirl around the wok. When partially set, add rice and cook for 2 mins. Add chicken stock and continue to fry for 2 mins. Transfer to a dish.
To cook the white sauce – Heat oil in wok, sauté ginger and garlic. Add mushroom, cook for a min. Add prawns, chicken, peas then white sauce mixture and cook until sauce has thickened. Add cheese and stir till melted. Season to taste. Pour over rice and garnish.
(Source: http://www.kraftsingles.com.sg/#/kraft-singles-kitchen--recipe-and-weekly-planner)