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By WGPNG on November 8, 2013 in Cooking & Recipes
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  • 500g (2 1/2 cups) long-grain rice
  • 1 tbs peanut oil
  • 800g peeled green prawns
  • 6 bacon rashes, rind removed, coarsely chopped, about 1.5cm pieces
  • 3 eggs, lightly whisked
  • 8 green shallots, ends trimmed, thinly sliced diagonally
  • 100g (1 1/2 cups) bean sprouts, ends trimmed
  • 80ml (1/3 cup) soy sauce


  1. Cook the rice following packet directions or until tender. Spread the rice over a baking tray. Place in the fridge overnight to cool completely.
  2. Heat the oil in a wok or frying pan over high heat until just smoking. Add the prawns and stir-fry for 3-4 minutes or until the prawns curl and change colour. Transfer to a plate. Add the bacon and stir-fry for 2-3 minutes or until golden and crisp. Transfer to the plate.
  3. Add the egg and swirl slightly. Cook for 2-3 minutes or until almost set. Use a wooden spoon to stir and break up the egg. Add prawns, bacon, rice and soy sauce and stir-fry for 2-3 minutes or until the rice is heated through.
  4. Add the shallot and bean sprouts and stir-fry for 1 minute or until combined.


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