The Weekly | July 26, 2016
Prep 15 mins (plus chilling)
Cook 15 mins
1½ cup long-grain white rice, rinsed
2 tsps Shao Hsing wine
2 tsps sesame oil
2 eggs, lightly beaten
1 tbsp peanut oil
3 sausages, sliced
4 fresh shiitake mushrooms, thinly sliced
1 red capsicum, seeded, thinly sliced
4 green onions, white part finely sliced, green part cut into 8cm lengths, shredded
2cm ginger, peeled, finely chopped
1 garlic clove, finely chopped
100g small cooked prawns, peeled
1 cup frozen peas, thawed
2 tbsps light soy sauce
1. Cook rice. Spread over a large tray. Refrigerate, uncovered, 2 hours or overnight to dry out. Drizzle Shao Hsing wine over.
2. In a wok, heat 1 tsp sesame oil on high, swirling to coat. Pour in egg, swirling
to create a thin layer. Cook 1 min until just set. Slide from wok. Roll up and thinly slice.
3. Heat remaining sesame oil and peanut oil in wok on high. Stir-fry sausage and mushroom 3 to 4 mins. Add capsicum, white roots of green onion, ginger and garlic. Stir-fry for 1 min.
4. Mix in rice and stir-fry 3 to 4 mins. Add prawns, peas and soy sauce. Stir-fry 2 to 3 mins. Serve topped with omelette and remaining green onions.