Name: Fried rice with prawns
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 6 dried shiitake mushrooms; 500 gram uncooked medium king prawns; 1 tablespoon peanut oil; 1 medium brown onion, thinly sliced; 1 teaspoon sesame oil; 1 clove garlic, crushed; 4 centimetre piece fresh ginger, grated; 1 medium red capsicum, coarsely chopped; 1 medium carrot, thinly sliced; 2 stalks celery, trimmed, thinly sliced; 100 gram snow peas; 500 gram cooked rice, chilled; 1 cup (80 grams) bean sprouts; 6 green onions, thinly sliced; 1/4 cup (60 millilitres) oyster sauce; 1/4 cup (60 millilitres) hoisin sauce; 1 tablespoon fish sauce

Ingredients

6 dried shiitake mushrooms

500 gram uncooked medium king prawns

1 tablespoon peanut oil

1 medium brown onion, thinly sliced

1 teaspoon sesame oil

1 clove garlic, crushed

4 centimetre piece fresh ginger, grated

1 medium red capsicum, coarsely chopped

1 medium carrot, thinly sliced

2 stalks celery, trimmed, thinly sliced

100 gram snow peas

500 gram cooked rice, chilled

1 cup (80 grams) bean sprouts

6 green onions, thinly sliced

1/4 cup (60 millilitres) oyster sauce

1/4 cup (60 millilitres) hoisin sauce

1 tablespoon fish sauce

Method

1.In a heatproof bowl, cover mushrooms with boiling water; stand 10 minutes, drain. Discard stems; slice caps finely.

2.Shell and devein prawns, leaving tails intact.

3.Heat half the peanut oil in wok; stir-fry brown onion until soft. Add sesame oil, garlic, ginger and prawns, stir-fry until prawns change colour; remove from wok.

4.Heat remaining peanut oil in wok, add capsicum, carrot, celery and peas; stir-fry until vegetables are just tender.

5.Return prawn mixture to wok with mushroom, rice, sprouts, green onion and sauces; stir-fry until hot.

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Ingredients

Method

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