1Heat 1 tbsp oil in a wok or large frying pan on high. Stir-fry sausage and bacon 1 to 2 mins, until lightly browned. Add ginger and garlic and stir-fry 30 secs. Transfer to a plate.
2Heat another 1 tbsp oil in wok. Stir-fry Asian vegetables, capsicum and celery 1 min. Transfer to a plate.
3Heat remaining oil in wok, swirling to coat sides. Pour in egg, tilting wok to make a thin omelette. Cook 1 min, until almost set. Add prawns and stir-fry 1 min, breaking up omelette. Toss rice through and stir-fry 1 to 2 mins.
4Return sausage, bacon and vegetables to wok with wine and sauces. Toss to combine and stir-fry 1 to 2 mins to heat through.
Photo: Bauer/Rob Shaw