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How to make Prawn, asparagus & shiitake fried rice

Yield = 6
Prep time: 0:25
Cook time: 0:30
Total time: 0:55

Ingredients

  • 300g (1 1/2 cups) white rice
  • 2 tablespoons peanut oil
  • 18 green prawns, peeled, deveined
  • 1 brown onion, halved, cut into thin wedges
  • 150g fresh shiitake mushrooms, stems trimmed, thickly sliced (see note)
  • 1 bunch asparagus, woody ends trimmed, cut into thirds
  • 2 eggs, lightly whisked
  • 100g sliced leg ham, coarsely chopped
  • 60ml (1/4 cup) light soy sauce
  • 2 tablespoons oyster sauce
  • Ground white pepper

Method

  • Step 1 Cook the rice following packet directions (see note). Spread over a baking tray. Place in the fridge overnight to chill.
  • Step 2 Heat half the oil in a wok or large frying pan over high heat until just smoking. Add the prawns and stir-fry for 3 minutes or until the prawns curl and change colour. Use a slotted spoon to transfer the prawns to a large plate.
  • Step 3 Add the onion to the wok and stir-fry for 4 minutes or until golden. Transfer to the plate. Add the mushroom and asparagus to the wok and stir-fry for 3 minutes or until the asparagus is bright green and tender crisp. Transfer to the plate.
  • Step 4 Heat the remaining oil in the wok. Add the egg and swirl slightly to cover the base. Add the rice. Cook, stirring to break up the egg, for 2 minutes or until the rice is heated through.
  • Step 5 Add the prawns, onion, mushroom, asparagus, ham, soy sauce and oyster sauce. Stir until well combined. Season with white pepper. Transfer to a serving bowl. Serve with the stir-fry.