Prawn Fried Rice

Preparation Time
10 minutes

Ingredients (serves 6)

 * 500g (2 1/2 cups) long-grain rice
 * 1 tbs peanut oil
 * 800g peeled green prawns
 * 6 bacon rashes, rind removed, coarsely chopped, about 1.5cm pieces
 * 3 eggs, lightly whisked
 * 8 green shallots, ends trimmed, thinly sliced diagonally
 * 100g (1 1/2 cups) bean sprouts, ends trimmed
 * 80ml (1/3 cup) soy sauce

Method

 * 1) Cook the rice following packet directions or until tender. Spread the rice over a baking tray. Place in the fridge overnight to cool completely.
 * 2) Heat the oil in a wok or frying pan over high heat until just smoking. Add the prawns and stir-fry for 3-4 minutes or until the prawns curl and change colour. Transfer to a plate. Add the bacon and stir-fry for 2-3 minutes or until golden and crisp. Transfer to the plate.
 * 3) Add the egg and swirl slightly. Cook for 2-3 minutes or until almost set. Use a wooden spoon to stir and break up the egg. Add prawns, bacon, rice and soy sauce and stir-fry for 2-3 minutes or until the rice is heated through.
 * 4) Add the shallot and bean sprouts and stir-fry for 1 minute or until combined. Spoon into serving boxes and serve immediately.