Ingredients

The following ingredients have 4 Servings
  • 1/3 cup (80ml) vegetable oil
  • 4 eggs, beaten
  • 2 bacon rashers, chopped
  • 600g green prawns, peeled, deveined, roughly chopped
  • 2 garlic cloves, crushed
  • 1 tbs grated ginger
  • 450g day-old cooked jasmine rice (3/4 cup uncooked)
  • 2 tbs Chinese rice wine (shaohsing) or dry sherry
  • 2 tbs oyster sauce
  • Thinly sliced red chilli and spring onions sliced on an angle, to serve

Instruction

  • Heat 2 tablespoons oil in a pan over medium-high heat. Add the eggs and, using a spatula, scramble for 1 minute or until cooked through. Remove the eggs and set aside.
  • Add remaining 2 tablespoons oil to the pan. Add bacon and stir-fry for 4-5 minutes until starting to crisp, then add the prawns, garlic and ginger and stir-fry for 30 seconds. Add rice and stir-fry to combine, then add the rice wine and oyster sauce. Return egg to the pan, season with a little salt, then keep stir-frying, breaking the egg up as you do, for 1 minute or until heated through. Pile into a serving bowl and garnish with chilli and spring onion.