This rice stars irresistibly delicious Chinese Barbecue Pork.
- Combine the soy sauce, oyster sauce, sesame oil, Chinese rice wine or dry sherry and sugar in a glass or ceramic bowl.
- Add the prawns to the soy sauce mixture and stir to combine. Cover and set aside for 10 minutes to marinate.
- Heat 2 teaspoons of peanut oil in a wok over high heat. Tilt the wok to coat. Add the egg. Tilt the wok until the egg covers the base. Cook for 30 seconds. Use a wooden spoon to stir and break up the egg. Cook for a further 30 seconds or until the egg is just set. Transfer to a large plate.
- Heat 1 tablespoon of remaining peanut oil in the wok over high heat. Drain the prawns, reserving the marinade. Add the prawns, garlic and ginger to the wok and stir-fry for 1-2 minutes or until the prawns curl and change colour. Transfer to the plate.
- Heat the remaining peanut oil in the wok. Add the rice, extra soy sauce and reserved marinade, and stir-fry for 2 minutes. Add the egg, prawn mixture, Chinese barbecue pork (see related recipe) and shallot, and toss until just combined and heated through. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set