Name: Fried rice with prawns
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 cup (200 grams) long-grain rice; 10 gram dried shiitake mushrooms; 400 gram can baby corn, drained; 500 gram cooked king prawns, shelled; 1/4 cup (60 millilitres) peanut oil; 3 eggs, lightly beaten; 1 medium brown onion, finely chopped; 2 clove garlic, crushed; 1 pork butterfly steak (160 grams), finely chopped; 2 seafood sticks (65 grams), thinly sliced; 1 medium green capsicum, finely chopped; 1 tablespoon red curry paste; 2 tablespoon light soy sauce; 1 tablespoon fish sauce; 1 tablespoon finely chopped fresh coriander

Ingredients

1 cup (200 grams) long-grain rice

10 gram dried shiitake mushrooms

400 gram can baby corn, drained

500 gram cooked king prawns, shelled

1/4 cup (60 millilitres) peanut oil

3 eggs, lightly beaten

1 medium brown onion, finely chopped

2 clove garlic, crushed

1 pork butterfly steak (160 grams), finely chopped

2 seafood sticks (65 grams), thinly sliced

1 medium green capsicum, finely chopped

1 tablespoon red curry paste

2 tablespoon light soy sauce

1 tablespoon fish sauce

1 tablespoon finely chopped fresh coriander

Method

1.Rinse rice under cold water, drain. Bring a large saucepan of water to the boil; add rice. Boil, uncovered, 10 minutes or until tender. Drain, rinse rice under cold water, drain.

2.Place mushrooms in bowl, cover with warm water, stand 20 minutes. Drain; discard stems, cut caps into thin slices. Cut corn into quarters. Cut prawns in half lengthways.

3.Heat 1 tbsp of the oil in wok. Pour egg into wok; cook over medium heat, tilting wok, until almost set. Remove omelette from wok; roll tightly, slice thinly.

4.Heat remaining oil in wok; stir-fry onion and garlic until fragrant. Add pork, stir-fry until browned. Add prawns, seafood sticks, capsicum and paste; stir-fry 2 minutes. Add rice, sauces and coriander; stir-fry until hot. Serve rice topped with omelette slices.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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