This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large saucepan of boiling water, cook rice following packet instructions. Rinse under cold water and drain well. Spread over a large tray. Chill, covered in cling film, for 2 hours or overnight to dry out. Drizzle shaoxing over.
2.In a wok or large frying pan, heat 1 teaspoon sesame oil on high, swirling to coat base and sides. Pour in egg, swirling to create a thin, even layer. Cook for 1 minute until just set. Slide from wok. Roll up and thinly slice.
3.In same wok, heat the remaining sesame oil and peanut oil on high. Stir-fry sausage and mushrooms for 3-4 minutes. Add capsicum, white roots of spring onions, garlic and ginger, stir-frying for 1 minute.
4.Mix in rice and stir-fry for 3-4 minutes. Add peas, prawns and soy sauce. Stir-fry for 2-3 minutes until heated through. Serve fried rice topped with omelette and remaining sliced spring onions.
Note
- For fluffy grains of rice, rinse well in cold water before cooking until water runs clear.