Name: Prawn, beansprout and rice omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 250 gram small green prawns, peeled, halved lengthways; 1 teaspoon sesame oil; 1/4 teaspoon sugar; salt and pepper, to season; 1/4 cup (60ml) rice bran oil; 1 1/2 cup cooked rice, cooled (from 1/3 cup raw); 1 cup frozen peas, thawed; 2 teaspoon light soy sauce; 6 eggs, lightly beaten; 2 1/2 cup (200g) beansprouts, trimmed; shallots, sliced, to serve; chilli sauce, to serve

Ingredients

250 gram small green prawns, peeled, halved lengthways

1 teaspoon sesame oil

1/4 teaspoon sugar

salt and pepper, to season

1/4 cup (60ml) rice bran oil

1 1/2 cup cooked rice, cooled (from 1/3 cup raw)

1 cup frozen peas, thawed

2 teaspoon light soy sauce

6 eggs, lightly beaten

2 1/2 cup (200g) beansprouts, trimmed

shallots, sliced, to serve

chilli sauce, to serve

Method

1.Combine prawns, sesame oil, sugar and 1/4 teaspoon salt in a bowl. Season with pepper and set aside for 5 minutes. Heat 1 tablespoon rice bran oil in a wok on medium. Stir-fry prawns for 2 minutes, until pink. Remove from wok and set aside.

2.Heat another tablespoon of oil in wok on low. Add rice and toss for 1 minute, breaking up any lumps. Stir in peas and soy sauce and stir-fry for 1 minute. Remove from wok. (If a lot of rice is stuck to wok, wash and dry it and return it to low heat).

3.To make omelette, heat remaining oil in wok on medium. Add egg and swirl wok to create a layer of egg around edges. Stir egg in centre of wok quickly to mix uncooked egg and prevent any scorching. Top omelette with prawns, rice and beansprouts. Cut omelette into quarters and sandwich quarters together, to make two pieces. Flip each piece and cook for another minute, until egg is cooked through.

4.Scatter with shallots and serve with chilli sauce.

Serve accompanied with soy sauce, if liked.
Note

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Ingredients

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