By Gary Keenan


Prep time 10 min’s   Cooking time 30 min’s   Serves 4


1 cup of long grain Rice

2 cups of Water

6 rashers of Bacon (diced)

1 med Onion (diced)

300 gm fresh Prawn meat (diced)

3 Tablespoons of Soya sauce

1 Tablespoon of Black Bean sauce

2 cloves Garlic (minced)

2 Tablespoons of Canola oil

1 Egg

dash of Milk

3 Spring Onions (chopped)


In a sauce pan add water bring to boil add Rice and cook, after the Rice has absorbed all the moisture I like to put it into the refrigerator for a couple of hours before frying, helps firm the rice.

Place 1 Tablespoon of oil into a Wok and bring to hot heat add Bacon,Onion and Garlic and cook for 5 minutes, remove from Wok and set aside keeping oil and juices in the Wok.

Whisk the Egg and a dash of milk together and pour into a small fry pan, cook the Omelette until firm, then remove from pan and roll into a tube shape, with a sharp knife cut the Omelette into fine slithers and add to other ingredients ready for frying.

Add the remaining Tablespoon of oil to the Wok and bring to a high heat add Rice and toss regularly, add Bacon, Onion, Garlic, Prawn meat, Spring Onions, Egg, Soya sauce and Black Bean sauce and cook for 5 minutes constantly moving the Rice to avoid sticking to the bottom of the Wok.



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