Spring bamboo shoot, prawn & egg fried rice
Crunchy spring bamboo shoots and springy prawns in a light, not-greasy egg fried rice — fry it the night before for tomorrow's lunchbox.
- 30 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: A Balanced constitution just needs to eat in step with the season. Rain Water brings the damp 'return of the south wind'; seasonal bamboo shoots and peas are light and help drain damp, while prawns and egg make it a complete one-plate meal.
Method
Prep 15 min · Cook 15 min- 1Peel and dice the bamboo shoot. Boil it in salted water for 8 minutes to remove the bitterness, then drain.
- 2Rub the prawns with a little salt, rinse and pat dry with kitchen paper. Beat the eggs.
- 3Heat a wok with a little oil and stir-fry the prawns until they turn pink, then set aside.
- 4Add the rest of the oil and fry the ginger until fragrant. Pour in the egg; when it is half set, add the rice and press it apart with the spatula.
- 5Add the bamboo shoot, peas and prawns, season with salt and pepper, and stir-fry on high for 2–3 minutes until the grains are dry and separate. Scatter over the spring onion.
Cautions
- Contains prawns and egg. For a shellfish allergy swap the prawns for diced chicken; for an egg allergy leave out the egg.
Chef's tips
- Fry it the night before, cool and refrigerate within an hour, then microwave until piping hot at lunch.
- No fresh shoots? Use vacuum-packed cooked bamboo shoots from the supermarket — dice them and blanch for 1 minute.
The TCM view
Spring bamboo shoots are sweet and slightly cold, clearing heat and phlegm and promoting urination; peas are sweet and neutral and settle the middle; prawns are sweet and warm; egg and rice are sweet and neutral. Ginger and spring onion are pungent and warm and offset the coolness of the shoots — balanced, supporting digestion while draining damp.
