Prawn fried-rice omelette
200 g, peeled, tails removed
1 medium, finely chopped
1 individual, finely chopped
Hans 98% Fat Free Short Cut Bacon
2 individual, thinly sliced
2 clove(s), crushed
2 tsp, finely grated
White boiled rice
- 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.
- 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.
- 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.
- Top each omelette with one-quarter of the rice mixture and fold to enclose. Serve drizzled with oyster sauce and sprinkled with extra shallots.