A quick and easy recipe to prepare and a great way to use leftover rice. Substitute the prawns for barbecued pork or duck if preferred.
- 350 g peeled prawns
- 2 ½ tbsp vegetable oil
- 2 tsp shaoxing (see Note)
- 1 small brown onion, finely chopped
- 1 cup finely chopped carrot
- 2 stalks celery, finely chopped
- 1 tbsp soy sauce
- pinch white sugar
- 4 cups cold cooked rice
- 2 spring onions, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Combine the prawns with 2 teaspoons of vegetable oil, 1 teaspoon of shaoxing and a pinch of salt. Turn to coat and marinate for 10 minutes.
Heat the remaining vegetable oil in a wok over high heat. Add the prawns and stir-fry for 30 seconds. Add the onion and cook for 1 minute. Add the carrots and celery and cook for a further minute or until the vegetables are tender. Add the remaining teaspoon of shaoxing, soy sauce and sugar, and stir to combine. Continue to stir-fry until the prawns are cooked. Reduce the temperature to medium, add the cooked rice and toss until heated through. Stir through the spring onions and serve immediately.
• Shaoxing is Chinese cooking wine and is available from Asian grocers. Substitute with dry sherry.
Photography by Alan Benson