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Photo of Prawn fried-rice omelette by WW

Prawn fried-rice omelette

8
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
This Asian-inspired version is packed with juicy prawns and flavoured rice for a filling meal any day of the week

Ingredients

Peanut oil

1 tbs

Raw peeled prawns

200 g, peeled, tails removed

Zucchini

1 medium, finely chopped

Celery

1 stick(s), finely chopped

Shortcut bacon

40 g

Green shallot(s)

2 individual, thinly sliced

Garlic

2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Cooked white rice

2 cup(s)

Kecap manis

2 tbs

Soy sauce

2 tbs

Egg(s)

4 medium

Oyster sauce

2 tbs

Instructions

  1. Heat a wok over medium-high heat. Add 1 teaspoon oil and heat for 30 seconds. Add prawns and stir-fry for 2 minutes or until prawns change colour and are just cooked through. Transfer to a bowl.
  2. Reheat cleaned wok over medium-high heat. Add 1 teaspoon oil and heat for 30 seconds. Add zucchini, celery and bacon and stir-fry for 3 minutes or until vegetables are tender and bacon is crisp. Add shallots, garlic and ginger and stir-fry for 1 minute. Add rice, kecap manis, soy sauce and prawns and stir-fry for 1 minute or until heated through. Transfer to a bowl and cover to keep warm.
  3. Whisk eggs in a jug with 1 tablespoon water until combined. Reheat cleaned wok over medium-high heat. Add ½ teaspoon oil and heat for 30 seconds. Add one-quarter of egg mixture and swirl to coat wok. Cook for 1 minute or until just set. Transfer omelette to a plate and cover to keep warm. Repeat to make 4 omelettes.
  4. Top each omelette with one-quarter of the rice mixture and fold to enclose. Serve drizzled with oyster sauce and sprinkled with extra shallots.

Notes

SERVING SUGGESTION: Steamed gai lan (Chinese broccoli), snow peas and sugar snap peas.

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