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
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.