Prawns and Eggs Fried Brown Rice

Wash the brown rice and cook in an electric rice cooker by adding number of cups of water specified by the electric cooker. Rice should be just cooked and not wet. Keep warm in the rice cooker.

Combine prawns with marinade in a large bowl and mix well.

Crack all the eggs into a medium bowl, add the salt and ground white pepper. Beat all the eggs well with a fork.

Heat up a non-stick frying pan with some extra virgin olive oil on medium to high heat. Add half of the beaten egg mixture into the frying pan, turn the heat to medium.

Move the frying pan around to distribute the egg evenly, fry for about 2 to 3 minutes or until the bottom of the omelette turn slight brown. Turn the omelette around and fry for roughly the same time.

Place cooked omelette onto a plate. Covering the plate to keep warm. Repeat with remaining egg mixture by adding a bit more extra virgin olive oil.

Heat up a large non-stick wok with 3 tablespoons of extra virgin olive oil, pan fry the prawns on medium heat for 2 minutes on each side or until prawns are just cooked. Remove from wok and set aside. Clean wok with kitchen paper towel.

Heat up another 3 tablespoons of extra virgin olive oil and stir-fry the garlic and French shallots on low heat until lightly golden.

Add the steamed brown rice in step 1, and the omelette into the wok, breaking up the omelette into smaller pieces. Toss and combine well until the rice is heated through on medium to high heat.

Then add in the peas, spring onions, fish sauce, salt, pale or medium dry sherry and stir-fry for 2 minutes on medium to high heat.

Lastly, return the prawns to the wok, toss and combine with the fried brown rice and serve.