Ingredients
12 uncooked king prawns
1/2 cup vegetable oil
4 free range eggs, slightly beaten
2 sticks of celery, finely diced
1T finely diced ginger
4 cups cooked rice
2T dry sherry
2T oyster sauce
2/3 cups spring onions
2t sea salt
Preparation
Heat half the oil in the wok, pour beaten eggs and leave to cook on base of wok for 10 seconds, b4 folding over and lightly scrambling for about 1 minute. Set aside on kitchen paper
Heat remaining oil and stir fry prawns, celery and ginger for 30 seconds. Add rice, sherry, oyster sauce and omelet, Lastly toss in spring onion and salt
Done
