Prawn, asparagus & shiitake fried rice
An ideal way to use day-old rice, this prawn fried rice recipe with ham, shiitake and asparagus never fails to please.
11 Ingredients
300g (1 1/2 cups) white rice
2 tbsp 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 tbsp oyster sauce
Ground white pepper
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5 Method Steps
Step 1
Cook the rice
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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.
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