Ingredients
The following ingredients have 4 Servings
- 315 gram uncooked small king prawns
- 1/4 cup (60 millilitres) peanut oil
- 410 gram chicken breast fillets, thinly sliced
- 3 eggs, beaten lightly
- 4 rindless bacon slices, coarsely chopped
- 1 medium brown onion, finely chopped
- 1 medium red capsicum, finely chopped
- 2 clove garlic, crushed
- 2.5 centimetre piece fresh ginger, grated
- 3 cup cooked white long-grain rice
- 2 tablespoon light soy sauce
- 3/4 cup (90 grams) frozen peas
- 3 green onions, thinly sliced
Instruction
- Shell and devein prawns, leaving tails intact.
- Heat 1 tbsp of the oil in wok; stir-fry chicken, in batches, until cooked. Remove from wok. Stir-fry prawns in wok, in batches, until changed in colour; remove from wok.
- Heat half the remaining oil in wok; stir-fry egg until just set then remove from wok.
- Heat remaining oil in wok; stir-fry bacon, brown onion, capsicum, garlic and ginger until bacon is crisp. Return chicken, prawns and egg to wok with remaining ingredients; stir-fry until hot.
