Prawn fried-rice omelette
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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