Ep 4 - Chinese Sausage and Prawn Fried Rice
EP 4 Emilia Jackson
Chinese Sausage and Prawn Fried Rice
2 tablespoons peanut oil
2 cloves garlic, minced
1 onion, diced
200 grams prawn meat, minced
80 grams Chinese sausage, sliced
2 teaspoons mirin
3½tablespoons light soy sauce
600 grams wombok, shredded
10 baby corn, halved lengthways
4 cups cooked long grain rice
1 teaspoon sesame oil
salt, to taste
coriander leaves, to serve
finely sliced spring onion, to serve
finely sliced red chilli, to serve
1. Heat peanut oil in wok over medium high heat. Stir fry garlic and onion for 2 minutes or until translucent. Add prawns and sausage and cook, stirring for 2 minutes until lightly browned. Remove from wok and set aside.
2. Whisk eggs with mirin, 1 tablespoon water and 1 teaspoon soy sauce. Pour into wok and swirl wok for form a thin omelette. Cook for 1 1/2 minutes or until nearly set. Using a spatula, roll omelette up in wok and roughly chop.
3. Return prawn and sausage to wok. Add cabbage and baby corn and cook for 2 minutes or until cabbage softened. Fold through rice and sesame oil and season to taste with remaining soy sauce and salt.
4. Serve with coriander, spring onion and chilli.