Avocado & prawn fried rice

A fresh and flavoursome take on a classic dish

SERVES 4 Heat a wok or large non-stick frying pan over a high heat. Add

2 tbsp vegetable oil. Stir-fry 1 diced brown onion, 1 diced carrot, 2 garlic cloves (finely chopped) and ½ cup of Chinese sausage (or bacon) with a good pinch of salt for 2-3 mins. Preheat another smaller frying pan over a medium-high heat. Add 1 tbsp vegetable oil. Cook 12 green tiger prawns (peeled, shell left on), seasoning lightly with salt and pepper. Set aside. Add 2 tbsp shao hsing wine to wok (or frying pan), let evaporate. Add 4 cups cooked white rice. Stir-fry a further 2 mins. Add 2 tbsp oyster sauce and 2 tbsp soy sauce along with 1 cup p defrosted frozen peas and d ¼ cup shallots. Cook 1 min. n. To serve, spoon fried rice onto a large platter. Top with the h cooked prawns, 2 Delcado avocados (cut into wedges), ¼ cup shallots, 1 large red chilli (seeds removed, julienned), 1 tbsp toasted sesame seeds and baby herbs to serve.