Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 1/2 cups long-grain rice, rinsed

  3. 3 teaspoons Chang's sesame oil

  4. 2 eggs, lightly beaten

  5. 1 tablespoon peanut oil

  6. 150g Chinese barbecued pork, chopped

  7. 100g small peeled, cooked prawns

  8. 1 cup frozen baby peas, thawed

  9. 3 eschallots, trimmed, thinly sliced

  10. 2 tablespoons soy sauce

Instructions Jump to Ingredients ↑

  1. Cook rice in a large saucepan of boiling water, following packet directions, until just tender. Drain and rinse under cold water. Spread over a tray. Refrigerate, uncovered, for 2 hours or until dry.

  2. Heat a large wok over medium heat until hot. Add 1 teaspoon sesame oil. Swirl to coat base and sides. Pour egg into wok. Swirl to run over base and a little up the side. Cook for 1 minute or until almost set. Slide omelette onto a board. Roll up. Thinly slice.

  3. Increase heat to high. Add remaining sesame oil and peanut oil to wok. Swirl to coat. Add pork and prawns. Stir-fry for 2 minutes or until heated through. Add rice and stir-fry for 1 minute. Add peas, eschallots and soy sauce. Stir-fry for 2 minutes or until heated through. Spoon rice onto plates. Top with omelette and serve.


Send feedback