Ingredients (serves 4)
1 1/2 cups long-grain rice, rinsed
3 teaspoons Chang's sesame oil
2 eggs, lightly beaten
1 tablespoon peanut oil
150g Chinese barbecued pork, chopped
100g small peeled, cooked prawns
1 cup frozen baby peas, thawed
3 eschallots, trimmed, thinly sliced
2 tablespoons soy sauce
Method
1. Cook rice in a large saucepan of boiling water, following packet directions, until just tender. Drain and rinse under cold water. Spread over a tray. Refrigerate, uncovered, for 2 hours or until dry.
2. Heat a large wok over medium heat until hot. Add 1 teaspoon sesame oil. Swirl to coat base and sides. Pour egg into wok. Swirl to run over base and a little up the side. Cook for 1 minute or until almost set. Slide omelette onto a board. Roll up. Thinly slice.
3. Increase heat to high. Add remaining sesame oil and peanut oil to wok. Swirl to coat. Add pork and prawns. Stir-fry for 2 minutes or until heated through. Add rice and stir-fry for 1 minute. Add peas, eschallots and soy sauce. Stir-fry for 2 minutes or until heated through. Spoon rice onto plates. Top with omelette and serve.
Source
Super Food Ideas - February 2007, Page 66
Recipe by Kerrie Butler
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