This fried rice with prawn, egg and sweet Lap Cheong pork sausage is a favourite on the menu at Bondi and Double Bay restaurant . My mouth is seriously watering right now!
- 50g prawns
- 15g beans, sliced
- 1 egg
- 50g Lap Cheong sausage
- 150g cooked rice
- Soy sauce
- Ground white pepper
- Pickled mustard green
- Sliced shallot
Make sure you save some of your boiled or steamed rice from the night before. For best results, leave uncovered in the fridge overnight.
The ingredients above are just some options. Feel free to change to chicken or duck and you can change any of the quantities to whatever you desire on the day.
We make our own Lap Cheong sausage at China Diner but you can buy at any good Asian super market. The same goes for pickled mustard green.
In a hot wok, add the prawns and fry, then add beans. Make sure to get heat into the ingredients then add the lightly beaten egg.
Add the Lap Cheong.
Now add rice and the secret is trying to get the “breath of the wok” into the rice. It’s that slightly charred/smoky flavour that is essential to most wok fried dishes.
Add a drizzle of soy. Your rice should be dark, it’s a complimentary flavour.
Use a little bit of salt and some ground white pepper.
Add the pickled veg.
Taste for seasoning.
Scoop into a bowl and garnish with sliced shallot.