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Pork & prawn fried rice
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in savory Asian pork and prawn fried rice.
Ingredients:
  • 56.88 gm peanut oil
  • 4 eggs, lightly beaten
  • 2 garlic cloves, crushed
  • 2 tsp minced ginger
  • 350g Australian peeled raw banana prawns
  • 1 celery stalk, sliced diagonally
  • 2 spring onions, cut into 5cm lengths
  • 2 x 250g pkts Brand long grain microwave white rice
  • 152.50 gm oyster sauce
  • 125.00 gm water
  • 62.50 ml dry-roasted cashews
  • 1 long red chilli, sliced (optional)
Instructions:
  • In a wok or large frying pan over medium heat, heat 1 tablespoon of oil. Add the egg and swirl to coat the pan. Cook for 1-2 minutes until set. Slide the omelette onto a plate, roll it up, and slice.
  • Heat the remaining oil in a wok over high heat. Stir-fry the mince for 5 minutes until cooked. Add the garlic and ginger and stir-fry for 30 seconds. Transfer to a plate. Stir-fry prawns in the wok for 2-3 minutes until opaque. Return the mince mixture to the wok, add celery and spring onion, and stir-fry to combine.
  • Stir in the rice until heated through. Mix oyster sauce with water in a bowl, then pour into the fried rice and stir well. Garnish with omelette, cashews, and chili before serving.

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