Festive rice

• Ingredients

• 1 teaspoon light soy sauce
• 1 1/2 teaspoons oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon Chinese rice wine or dry sherry
• 1/2 teaspoon caster sugar
• 300g medium green prawns, peeled, deveined
• 2 1/2 tablespoons peanut oil
• 3 eggs, lightly whisked
• 2 garlic cloves, finely grated
• 2.5cm-piece fresh ginger, peeled, finely grated
• 300g (11/2 cups) jasmine rice, cooked following packet directions, cooled
• 100g Chinese barbecue pork (see related recipe), finely chopped
• 
  
• 6 shallots, ends trimmed, thinly sliced diagonally
• 2 tablespoons light soy sauce, extra..
• • Method
  
  
  1. Step 1
     Combine the soy sauce, oyster sauce, sesame oil, Chinese rice wine or dry sherry and sugar in a glass or ceramic bowl.
  2. Step 2
     Add the prawns to the soy sauce mixture and stir to combine. Cover and set aside for 10 minutes to marinate.
  3. Step 3
     Heat 2 teaspoons of peanut oil in a wok over high heat. Tilt the wok to coat. Add the egg. Tilt the wok until the egg covers the base. Cook for 30 seconds. Use a wooden spoon to stir and break up the egg. Cook for a further 30 seconds or until the egg is just set. Transfer to a large plate.
  4. Step 4
     Heat 1 tablespoon of remaining peanut oil in the wok over high heat. Drain the prawns, reserving the marinade. Add the prawns, garlic and ginger to the wok and stir-fry for 1-2 minutes or until the prawns curl and change colour. Transfer to the plate.
  5. Step 5
     Heat the remaining peanut oil in the wok. Add the rice, extra soy sauce and reserved marinade, and stir-fry for 2 minutes. Add the egg, prawn mixture, Chinese barbecue pork (see related recipe) and shallot, and toss until just combined and heated through. Serve.