Prawn Fried Rice
6 min·Chinese
Prawn Fried Rice
Ingredients
- 2 tsp peanut oil
- 1 egg, lightly beaten
- 1 small brown onion, finely chopped
- 2 Primo rindless shortcut bacon rashers, thinly sliced
- 100g button mushrooms, sliced
- 300g medium green prawns, peeled
- 1 cup frozen peas
- 1 bunch baby pak choy, trimmed, sliced into 3cm lengths
- 1 medium red capsicum, finely chopped
- 3 cups cold cooked white long-grain rice
- 2 tbsp char siu sauce
- Sliced green onion, to serve
- Sesame seeds, toasted, to serve
Instructions
3 steps
- 1
Heat a wok over high heat. Add half the oil. Swirl to coat. Add egg. Swirl to coat base. Cook for 1 minute or until just set. Transfer to a board. Roll up. Thinly slice.
1 min - 2
Heat remaining oil over medium-high heat. Add onion, bacon and mushroom. Stir-fry for 3 minutes or until onion has softened. Add prawns, peas, pak choy and capsicum. Stir-fry for 1 minute or until prawns are cooked through and vegetables tender.
4 min - 3
Add rice. Stir-fry for 2 minutes or until heated through. Add sauce. Stir-fry for 1 minute or until heated through. Serve topped with onion, sesame seeds and egg slices.
3 min
Progress
0 / 3 steps