Ingredients 250g raw peeled prawns
2 cup frozen peas, carrots and corns
250g sliced mushrooms
3 spring onions (scallions), finely chopped
1 tbsp finely chopped ginger
4 eggs, lightly beaten
2 cups uncooked rice
Seasonings for Rice 1 tbsp Shao Xing rice wine
2 tbsp light soy sauce
1 tsp salt, or to taste
1 tsp roasted sesame oil
1 tsp white pepper powder
To make the rice, place the rice in a bowl and using your fingers as a rake, rinse under cold running water to remove any dust. Drain the rice in a colander.
To boil rice, put the rice and 2 cups water in a heavy-based pan and bring to the boil. Reduce the heat and simmer, covered, for 15-18 mins, or until the water has evaporated and craters appear on the surface.
Fluff the rice with a fork to separate the grains. Mix rice with the seasonings, mix well.
Heat a wok over high heat, add oil and heat until hot. Stir-fry the spring onions and ginger for 1 minute. Add the prawns and cook until they turn pink.
Reduce the heat, add the egg and lightly scramble.
Add the peas, carrots, corns and mushrooms, and toss lightly to heat through
Add the rice before the egg is set too hard. Increase the heat and stir to separate the rice grains and break the egg into small bits.