Fried Rice with Chinese Sausages & Prawns

SERVES 4 PREPARATION 15 MINUTES (PLUS CHILLING) COOKING 25 MINUTES

1½ cups white long-grain rice, rinsed 2 tablespoons shaoxing (Chinese rice wine) 2 teaspoons sesame oil 2 eggs, lightly beaten 1 tablespoon peanut oil 4 Chinese sausages, thinly sliced 4 shitake mushrooms, thinly sliced 1 red capsicum, seeded, finely chopped 4 spring onions, finely sliced

1 garlic clove, crushed 2cm fresh ginger, peeled, finely chopped 1 cup frozen peas 100g cooked small prawns, peeled 2 tablespoons light soy sauce

1. In a large saucepan of boiling water, cook rice following packet instructions. Rinse under cold water and drain well. Spread over a large tray. Chill, covered in cling film, for 2 hours or overnight to dry out. Drizzle shaoxing over.

2. In a wok or large frying pan, heat 1 teaspoon sesame oil on high, swirling to coat base and sides. Pour in egg, swirling to create a thin, even layer. Cook for 1 minute until just set. Slide from wok. Roll up and thinly slice.

3. In same wok, heat the remaining sesame oil and peanut oil on high. Stir-fry sausage and mushrooms for 3-4 minutes. Add capsicum, white roots of spring onions, garlic and ginger, stir-frying for 1 minute.

4. Mix in rice and stir-fry for 3-4 minutes. Add peas, prawns and soy sauce. Stir-fry for 2-3 minutes until heated through. Serve fried rice topped with omelette and remaining sliced spring onions.