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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Very easy one dish meal. Ingredients:
2 eggs |
3 tablespoons vegetable oil |
4 shallots, finely chopped |
1 teaspoon finely chopped fresh gingerroot |
1 garlic, crushed |
2 cups prawns |
1 teaspoon chili sauce (optional) |
3 spring onions, green parts only, chopped |
2 cups frozen peas, thawed |
2 cups thickly sliced roast pork |
2 tablespoons light soy sauce |
1 tablespoon oyster sauce |
1 tablespoon chinese rice wine |
2 cups cooked long-grain rice |
salt & freshly ground black pepper |
Directions:
1. In a bowl, beat the eggs well, and season. Heat 1 tbsp oil in a large non-stick frying pan, pour in the eggs and cook until just set. Roll up the pancake, cut into thin strips and set aside until needed.
2. Combine soy sauce, oyster sauce, chilli sauce and rice wine. Set aside.
3. Heat the remaining oil in a wok, add the shallots or onion, ginger, garlic and prawns and cook for about 1-2 minutes. Do not let the garlic burn.
4. Add the soy sauce mixture, spring onions, peas and pork, and stir to heat through. Add the rice and fry over moderate heat for 6-8 minutes. Turn into a dish and decorate witht eh egg pancake. Season to taste. Serve hot.
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