Prep time:
Cook time: 26 minutes
Serves:
We finished our dream home last April and it was a pleasure to work with @abiinteriors and I’m using a couple of my favourite features in the kitchen for this recipe. The magnetic knife rack, the pull-out spray attachment, and the sink colander.
You certainly don’t need to make the prawn oil you can just sub it out for any oil which makes it a really quick and easy dish. The recipe for the prawn oil is on our website. #sponsored #abiinteriors
wash the rice and ideally cook the rice the day before and leave it in the fridge. The dry rice helps with ensure you get a true fried rice and not soggy. If you have to cook it fresh pop the rice onto and tray and leave it in the fridge as long as you can before cooking it.
Prep all the ingredients. Shell and devein abs slice the prawns, whisk the eggs in a bowl, slice the spring onion and seperate the stalky white part from the green tops. Knock the broccolini in half and thinly slice the stalks, finely dice the lup Chong sausage.
Heat a wok or fry pan on the stove to a high heat, add a splash of olive oil and pour in the eggs and cook until just scramble and set aside. Let the wok come back up to a high heat then add a generous amount of prawn chilli oil or plain oil and the lip chong sausage. Let that fry off for a minute then add in the prawn meat and cook that off for a couple of mins then add the broccolini and cook that off for a minute, then add rice, peas and egg and toss to combine for a couple of minutes . Turn off the heat and add some tamari, more prawn oil and rice wine vinegar. Top with the green spring onion to serve.
