Casa
Martin
Cookbook
Arroz de Macau
This is a kind of Portuguese Fried Rice imported from "Portugal's Hong Kong", the mainland Chinese enclave of Macau. This is a very tasty rice dish which needs some preparation earlier in the day but is quick to get on the table once the cooking starts. Serve with a salad (and a bottle of soy sauce on the table).
250g long grain Rice cooked and cooled
2 tbsp Olive Oil
1 Onion chopped
50g Touchino
100g Chouriço
100g frozen Peas
100ml white Wine
8 large Prawns, cooked with shells and heads removed
2 Eggs beaten
2 tbsp Soy Sauce
chopped Coriander
Soften the onion in a frying pan with 1tbsp olive oil. Add the touchino and chouriço and fry until they start to give out their fat. Add the peas and the white wine and boil until the liquid has gone and the peas are soft. Add the rest of the oil to the pan then the rice and fry vigorously stirring with a fork. Make sure the rice is piping hot and add the prawns and eggs beaten with the soy sauce. Keep moving round with a fork until the eggs are set and prawns hot. Serve immediately sprinkled generously with the coriander.