3 tbsp vegetable oil
4 eggs, lightly whisked
4 garlic cloves, finely chopped
1 small onion, diced
200g (7 oz) peeled and deveined prawns
200g (7 oz) Chinese ‘Char Siu’ BBQ Pork (try my homemade version here), diced
3 cups cooked rice (day old is best)
¼ cup finely sliced spring onion (scallions)
Seasoning sauce:
¼ cup XO Sauce (try my homemade version here), plus extra to serve
2 tbsp soy sauce
1 tbsp Chinese Shaoxing cooking wine
1 tsp dark soy sauce
For the seasoning sauce, combine the ingredients and set aside for later.
Make an omelette by heating 1 tablespoon of the oil in a wok or frying pan over medium-high heat. Add the eggs and use a spatula to stir the eggs around until almost set. Then flip the omelette over and cook for another minute. Transfer to a chopping board and cut into small pieces.
Heat the remaining vegetable oil in a large wok or frying pan over high heat. Add the garlic and onion and cook for 2 minutes or until the onion has softened. Add the prawns and stir-fry for 1-2 minutes or until just cooked. Then toss through the Chinese BBQ Pork. Add in the seasoning sauce and stir-fry for another minute. Add the rice and the chopped omelette and stir-fry until the rice grains are evenly coated in the sauce. Toss through the spring onion. Serve with extra XO sauce on the side.
There are no reviews yet. Be the first one to write one.