I am a great fan of Adam Liaw and his cooking. I just purchased his cookbook and there is nothing in there that i will not cook. Here is the first tried and tested recipe. I garnished this dish with fried shallots and spring onions just to make it look pretty – it definitely did not need it. My daughter would squirt tomato sauce over this before she would devour it, funnily enough so does Adam Liaw. Enjoy.
2 tsp peanut or vegetable oil
1/2 brown onion peeled and sliced
2 cloves garlic, peeled and roughly chopped
1 tsp sea salt
150g raw prawns, peeled deveined and split completely in half lengthways
2 Chinese sausages thinly sliced or 100g char siu pork diced
1 carrot diced
1/2 cup frozen peas
6 cups cooked rice
a pinch of white pepper
1 tbsp dark soy sauce
1 tbsp light soy sauce
Heat wok over medium heat, drizzle 1 tsp of oil and add onions, and then garlic. Season with a little salt and fry until the garlic starts to brown.
Add the prawns and chinese sausage and toss for about 30 seconds, then add carrot and peas. Continue to toss for another 1-2 mins, or until the vegetables start to soften.
Move the content of the work to one side of it, add the remaining tablespoon of oil to the open side and crack in the eggs. Move the eggs around to break up the yolks and when they are just starting to set, combine the eggs with the other wok ingredients.
Add the rice, and toss to combine all ingredients, pressing the rice grains to the edges of the work to break up any clumps. Add the rest of the of the salt, pepper and soy sauces and fry until the rice is warmed through and free of any clumps.
Taste and adjust seasoning, and serve.
Tip: You can use rice cooked the day before or if using freshly cooked rice, be careful not to mash-up the grains.