27 April 2012



Rice and avocado goes very well together. Its one of those combos I really enjoy. I’ve not seen anybody that doesn't love avocado really. This recipe is quite simply and has to be consumed the same day otherwise the avocado changes colour. Here we go!


Avocado –  back peeled, cored and cut into cubes
1 cup of long grain rice
Carrots – cut into cubes
1 Onion
2 cubes of knorr
sunflower/veg oil


In a medium pot, pour in water, about half the pot. Bring to boiling. Add the rice, add salt and cook the rice until done and make sure there is enough water, just like when one cooks spaghetti. The reason for this is so the rice comes out not sticking together.

Transfer the rice to a sieve and drain the water. Transfer the rice again quickly into the same pot, add a tbsp. of curry, I cube of knorr and a tbsp of sunflower oil. Turn and put on the gas, turn it down to the lowest and allow simmering for 3 mins, so the ingredients go in. After 3 mins, transfer back to the sieve; spread them so it cools faster and avoid sticking together.

In a wok/pot, add 1 tbsp. of sunflower oil, add the prawns. Sprinkle salt and add the remaining knorr cube. Fry for 1 min., then add the carrot and peas. Fry for another minute.

Add the cooked rice in batches, and stir-fry for about 5 minutes or until the rice is really hot. Taste for salt, and then add the avocado. Stir and serve hot!

***Note: Because avocado changes colour when it stays for a long time, please try and consume this food the same day.***

No comments:

Post a Comment