- 60 ml (¼ cup) peanut oil
- 4 green king prawns, peeled, cleaned and roughly chopped
- 2 eggs, lightly beaten
- 2 garlic cloves, finely chopped
- 2 tsp finely chopped ginger
- 150 gm Chinese-style barbecue pork char siu roughly chopped
- 555 gm (3 cups) cooked rice
- 1 tbsp light soy sauce
- 1 tbsp yellow bean soy sauce
- 1 tsp white sugar
- 2 tsp oyster sauce
- 1 tsp sesame oil
- 3 green onions, cut into julienne
- Heat a wok until just smoking. Add 1 tbsp of peanut oil and, when hot, stirfry prawns until just cooked, then remove.
- Reheat the wok, add the eggs and move them around the wok gently until just set. Turn the egg out onto a plate and roughly chop with your wok spoon.
- Wipe the wok clean and reheat with the remaining peanut oil until just smoking. Add the garlic and ginger and stirfry until fragrant, then add the pork and cook for 1 minute.
- Add rice and stirfry for another minute, then return the prawns to the wok. Add the soy sauces, sugar, oyster sauce, sesame oil and ½ tsp sea salt, and stirfry until the rice is coated with sauce. Add the egg and green onion and toss together. Transfer to a serving bowl and sprinkle with freshly ground white pepper to serve.
