Prawn Fried Rice

By The Weekly  , , , , ,

June 21, 2016

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  • Yields: 4-6 Servings


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


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

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