INGREDIENTS
¼ cup vegetable oil
2 eggs, lightly beaten
½ cup green peas
1 stalk celery heart, halved and finely sliced on the diagonal (see notes)
1 carrot, diced
300g green prawns, peeled, deveined, chopped
2 green onions, finely chopped
1 cup bean sprouts, tailed
½ teaspoon grated ginger
3 cups day-old cooked long grain rice
2 tablespoons light soy sauce
1 tablespoon Shaoxing (see notes)
1 x 100g piece cooked ham, finely diced
2 teaspoons sesame oil
METHOD
Heat a little oil in a wok, add egg and swirl to spread it into a thin layer. Cook, without turning, until just set, then remove from the wok and slice into thin strips.
Heat remaining oil, add peas, celery and carrot and cook for 2 minutes, then add prawn, green onion, sprouts and ginger and cook for a further 2-3 minutes until prawn is just opaque.
Stir in rice, soy sauce and Shaoxing and toss to combine well and heat through. Stir through omelette, ham and sesame oil and serve.
