Ingredients
3½ cups leftover cooked white jasmine rice
2 Tbsp sesame oil
2 Lup Cheong sausages, sliced
½ cup vegetable oil
1 cup baby peeled prawns
4 green shallots, sliced
1 stick celery, very finely sliced
1 carrot, cut into fine dice
6cm piece ginger, cut into fine batons
4 cloves garlic, minced
1 cup frozen shelled soy beans, thawed
¼ cup light soy sauce
1 Tbsp hoisin sauce
Juice of 3 limes
3 free-range eggs, beaten
Lime wedges, to serve
Method
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Break up rice gently, scatter on a tray and mix with half of the sesame oil. Cook sausages in 2 teaspoons of the vegetable oil in a heavy-based wok on high heat for 5 minutes, until starting to crisp. Add prawns, then cook for 2 minutes. Set aside.
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Add 1 tablespoon of the vegetable oil to wok. Fry 3/4 of the shallots, celery, carrot and ginger for 3 minutes. Mix in garlic and beans, cook for 1 minute and set aside. Stir soy, hoisin and juice together.
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