Ingredients
Rice (day-old preferred)
Jasmine rice, cooked + chilled200 g
Prawns + Aromatics
Prawns, peeled, deveined (PURCHASED)120 g
Garlic, fine chop8 g
Ginger, fine chop5 g
Egg, beaten1
Vegetables
Spring onion, white + green, sliced20 g
Carrot, fine dice20 g
Peas20 g
Glaze
Sesame oil5 ml
GF soy sauce (tamari)15 ml
Oyster sauce (verify GF)8 g
Method
1
Heat wok to smoking high. Add neutral oil.
2
Stir-fry prawns 90 sec until just cooked. Remove.
3
Add garlic, ginger, 30 sec. Add carrot, peas 1 min.
4
Push to side, add beaten egg, scramble loosely.
5
Add chilled rice, break up clumps. Toss high heat 2 min until rice is hot through with crispy edges.
6
Return prawns. Add tamari, sesame oil, oyster sauce. Toss to coat.
7
Off heat, fold in spring onion. Plate in a domed mound.