Toss around some meat, vegetables and a variety of seasonings to make prawn fried rice, a popular classic, for an appetizing weeknight dinner
4-6 Servings
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  • ¼ cup peanut oil
  • 4 Chinese sausages, chopped
  • 4 rashers rindless bacon, chopped
  • 1 tbsp ginger, grated
  • 2 garlic cloves, crushed
  • 1 cup frozen Asian stir-fry vegetables
  • 1 red capsicum, seeded, finely chopped
  • 1 stalk celery, finely chopped
  • 4 eggs, lightly beaten
  • 150 g green prawns, peeled, finely chopped
  • 2½ cups long grain white rice, cooked
  • ¼ cup Chinese cooking wine
  • ¼ cup soy sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp char siew sauce
  • shredded green onions, to serve

Heat 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.


Heat another 1 tbsp oil in wok. Stir-fry Asian vegetables, capsicum and celery 1 min. Transfer to a plate.


Heat 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.


Return 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

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