- 350 g (12 oz/1¾ cups) long-grain rice
- 1 tablespoon vegetable or peanut oil
- 2 eggs, beaten
- 3 chinese sausages (lap cheong), thinly sliced on the diagonal
- 100 g (3½ oz) snake beans, cut into 2 cm (¾ inch) lengths
- 6 spring onions (scallions), finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons grated fresh ginger
- 160 g (5½ oz) small raw prawns (shrimp), peeled and deveined
- 100 g (3½ oz/⅔ cup) frozen peas, thawed
- 2 tablespoons soy sauce
- 2 spring onions (scallions), extra, thinly sliced on the diagonal
1. Wash the rice under cold running water until the water runs clear. Bring a large saucepan of water to the boil, add the rice and cook for 10–12 minutes, or until tender. Drain and rinse under cold water to remove any excess starch. Spread out on a flat tray and refrigerate for 2 hours or preferably overnight.
2. Heat a wok over high heat, add half the oil and swirl to coat. Add the egg, swirling to coat the side of the wok. When the egg is almost set, roll it up in the wok, turn off the heat, then remove. Roughly chop and set aside.
3. Reheat the wok over high heat, add the remaining oil and swirl to coat. Add the Chinese sausage and snake beans and stir-fry for 2–3 minutes. Add the spring onion, garlic and ginger and stir-fry for 1 minute. Add the prawns and stir-fry for 1–2 minutes, or until cooked. Stir in the rice and peas and toss until well combined and heated through. Stir in the soy sauce and serve garnished with the chopped egg and extra spring onion.
- Main Ingredients - Rice, Shellfish
- Cuisine - Chinese
- Course - Dinner, Lunch