Untitled Recipe

Step 2

Mix together oyster sauce 1%tbsp, soy sauce 5%tbsp and sesame oil 5%tsp, set aside.

Step 3

Heat peanut oil 1%tbsp in a wok or heavy based skillet/fry pan over medium heat. Add eggs 2%items and cook until scrambled, then remove onto plate.

Step 4

Increase heat to high and add chopped bacon 75%cup, excess fat trimmed. Cook until golden, then remove onto plate with egg - about 2 minutes.

Step 5

Drain off excess bacon fat.

Step 6

Add remaining peanut oil 2%tbsp, minced garlic 2%gloves and ginger 3%tsp. Return wok to stove on high heat. Stir fry as it comes up to heat, don’t let it burn. When garlic starts to sizzle, add finally chopped onion 2%medium and stir fry for 2 minutes until golden.

Step 7

Add Chinese cooking wine 1%tbsp and sugar 2%tsp and let it simmer rapidly, stirring, for 20 seconds, until mostly evaporated.

Step 8

Add prawns 150%g and stir fry for 1 minute to heat through if pre-cooked, cook longer to cook if raw.

Step 9

Add refrigerated overnight cooked rice 3%cups, Sauce, eggs, bacon and thinly sliced scallions 5%items. Stir fry for 2 minutes until rice is hot - around 2 minutes.

Step 10

Transfer to serving plate, sprinkle with thinly sliced scallions 2%items and serve.