250g (9 oz) peeled and deveined prawns, tails intact
100g (3.5 oz) diced Chinese BBQ pork
½ cup mixed frozen vegetables (e.g. peas & diced carrots)
3 cups cooked jasmine rice
2 tbsp Chinese light soy sauce
½ cup finely sliced spring onion (scallions)
Method
Heat your wok over medium heat until just smoking, then swirl in 2 tablespoons of the vegetable oil. Add the eggs and use your spatula to spread them out into a flat omelette shape as they cook. Cook for a minute or until just set, then flip to briefly cook the other side. Slide the omelette out onto a chopping board. Use a knife to roughly chop the omelette and set aside for later.
Place the wok back over a high heat (no need to wash it). When the wok is just smoking again, swirl in the remaining tablespoon of oil. Add the onion, garlic and prawns and cook for half a minute. Spread everything out in the wok, allow it to sear for another half a minute, then keep stir-frying for another 1-2 minutes or until the prawns are just cooked and everything is light golden.
Next, add the barbecue pork, frozen vegetables and the rice. Pour the soy sauce around the edges of the wok (so that it hits the heat straight away and starts to caramelise). Add the chopped omelette, then use your spatula to stir-fry and break up the rice for 2-3 minutes or until each rice grain is evenly coated and everything is well combined. Toss through the spring onion, then remove from the heat and serve.