Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups (200g) white long grain rice
  • 2 tbs peanut oil
  • 12 green prawns, peeled (tails intact), deveined
  • 1 onion, cut into wedges
  • 2 garlic cloves, sliced
  • 2 tsp finely grated ginger
  • 150g shiitake mushrooms, thickly sliced
  • 1 long red chilli, seeds removed, finely shredded
  • 4 spring onions, finely shredded
  • 150g snow peas, trimmed, sliced
  • 1/4 cup (60ml) light soy sauce
  • 2 tbs oyster sauce

Instruction

  • Cook the rice according to the packet instructions. Drain and refresh, then spread on a baking tray. Chill, uncovered, for 2-3 hours.
  • Heat 1 tbs oil in a wok over high heat. Add the prawns and stir-fry until just cooked. Remove and set aside.
  • Add remaining 1 tbs oil to the wok, then add the onion, garlic, ginger and mushrooms, and stir-fry for 2-3 minutes until mushrooms are tender. Add the snow peas and stir-fry for a further 1 minute. Return the prawns to the wok with the cooked rice and cook for 1-2 minutes to heat through. Stir in the soy sauce and oyster sauce.
  • Divide among serving bowls and garnish with chilli and spring onions.