Chinese Fried Rice with Shrimp / Prawns
"This is a simple, traditional Chinese Fried Rice recipe by Kylie Kwong, Australia's most well known Chinese Chef. The key to an authentic tasting fried rice like you get at proper Chinese restaurants is the Sauce, using day old or cold fresh cooked rice and ensuring you don't overcrowd the wok, causing the rice to stew instead of stir fry! Feel free to add more vegetables (not too much otherwise the sauce will thin out) or substitute the prawns with other proteins...."
INGREDIENTS
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3 tbsp peanut oil (or vegetable), separated
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2 eggs, lightly beaten
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3/4 cup bacon, excess fat trimmed, chopped (or 1/2 cup Chinese Sausage) (Note 1)
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2 garlic cloves, minced
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3 tsp ginger, minced or very finely chopped
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1/2 onion, finely chopped (about 3/4 cup) (brown, white or yellow)
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1 tbsp Chinese cooking wine or dry sherry (or sake, Japanese cooking wine) (Note 2)
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1/2 tsp sugar
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5oz/150g small shrimp/prawns, cooked and peeled (Note 3)
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3 cups cooked long grain white rice, refrigerated overnight (Note 4)
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3 scallions, thinly sliced
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1 tbsp Oyster Sauce
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1 1/2 tbsp soy sauce (all purpose or light) (Note 3)
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1/2 tsp sesame oil (roasted - i.e. dark colour)
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