- Cooking time: Less than 60 minutes
- Cuisine: Chinese-Asian
- Serves: 4
- 1 tablespoon peanut oil
- 2 eggs, beaten lightly
- 2 tablespoons sesame oil
- 8 medium uncooked prawns, peeled
- 3 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 115g baby corn, halved lengthways
- 150g snow peas, trimmed, halved
- 3 green onions (green shallots), sliced thinly
- 1 cup fresh coriander leaves
- 4 cups cooked long grain white rice
- 1 cup bean sprouts, trimmed
- 2 tablespoons soy sauce
- chinese pork
- 2 tablespoons char siu sauce
- 1 tablespoon hoisin sauce
- 500g pork fillet
Preheat the oven to 220Â°C (200Â°C fan-forced). Line an oven tray with baking paper. Drain pork from marinade, reserve marinade. Place pork on tray, roast for about 20 minutes or until just cooked through, brushing occasionally with reserved marinade. Transfer to a plate, cover and stand for 5 minutes. Slice thinly.
Heat a large wok or frying pan. Add peanut oil, then egg; swirl to cover base of wok or pan. Cook on medium heat until just set. Remove omelette from pan. Roll tightly and slice thinly.
Heat same wok, add sesame oil, prawns, garlic and ginger; stir-fry until prawns just change colour. Remove from wok. Add corn, snow peas and onion; stir-fry until just wilted. Add half the omelette and coriander and all the rice, bean sprouts, prawns and sauce; stir-fry until hot.
Divide mixture among serving bowls; top with sliced pork, remaining omelette and coriander.