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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 4 - Chinese Sausage and Prawn Fried Rice


EP 4 Emilia Jackson

Chinese Sausage and Prawn Fried Rice

Serves 4

 

2 tablespoons peanut oil

2 cloves garlic, minced

1 onion, diced

200 grams prawn meat, minced

80 grams Chinese sausage, sliced

4 eggs

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.


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