A Perfect Pantry

Ingredients

• 3 cups long grain white rice rinsed
• 2 teaspoons vegetable oil
• 2 teaspoons sesame oi
• 4 clove garlic peeled, minced
• 2cm piece ginger peeled, minced
• 4 x 59g free range eggs lightly whisked
• 2 carrots peeled, finely diced
• 3 shallots ends removed, thinly sliced
• 1 cup frozen peas thawed
• 2 tablespoons soy sauce, plus extra to serve
• 2 tablespoons kecap manis
• 400 grams king prawns tails on only, cooked

Directions

1. Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.
2. Using an electric wok, heat the wok up to MAX setting and add the oils. Sauté the garlic and ginger and then pour over the egg. Move the wok around so that the egg forms a thin and lacey layer around the edges. Fold over 4 times and remove from the wok.
3. Add the rest of the ingredients, including the rice and stir every minute to avoid burning.
4. Serve with extra soy sauce.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Essentials Wok