Prawn fried rice 
with bok choy

Add a taste of autumn to your menu with seasonal bok choy in this simple stir fry recipe.

Serves 4

1½ cups long-grain rice

2 tbsp vegetable oil

2 eggs, whisked

700g medium green prawns, peeled, deveined

5 green onions, thinly sliced

2 garlic cloves, crushed

1 long red chilli, deseeded, finely chopped

2 bunches baby bok choy, trimmed, washed

1 
long red chilli, deseeded, cut into 
thin strips, extra

2 green onions, finely shredded, extra

1 tbsp toasted sesame seeds

½ cup soy sauce, to serve

1 tbsp sesame oil, to serve

sake, to serve

sliced red chilli, extra, to serve

toasted sesame seeds, extra, to serve

1 Place rice into a deep saucepan with 3 cups cold water and place over a high heat. Bring to the boil, reduce heat to medium low and cook for 5 minutes or until craters form in rice. Reduce to low and cook, covered, for 5 minutes. Remove from heat and stand for 10 minutes. Line a large tray with baking paper. Spread rice over prepared tray and cool. When rice is cold, cover with plastic wrap and refrigerate for at least 1½ hours, preferably overnight.

2 Heat a wok over a high heat. When hot, swirl around 1 tsp oil. Whisk eggs in a bowl. Pour half the egg mixture into hot wok and swirl egg, forming a thin omelette. Cook for 1-2 minutes. Turn omelette onto a flat surface and roll, forming a sausage shape. Reheat wok and cook remaining egg. Thinly slice, forming ribbons of egg.

3 Reheat wok and add 2 tsp oil. Add ¼ prawns and stir-fry for 1-2 minutes or until just cooked. Transfer to a bowl. Repeat with remaining portions of prawns. Add green onion, garlic and chilli to wok. Stir-fry for 1 minute. Add cold rice. Stir-fry for 2 minutes or until rice is heated through and ingredients are well combined. Return prawns to wok and 
toss until well combined.

4 Heat 1 tbsp oil in a large frying 
pan. When hot, add bok choy and toss 
for 1 minute. Add 2 tbsp water. Cover 
pan and cook for 1-2 minutes or until bok choy has wilted. Spoon fried rice into bowls and add bok choy. Top with chilli, green onion, egg ribbons and sesame seeds.

5 Combine soy and sesame oil in a bowl, then transfer to 4 small serving bowls. Serve rice with small bowls of 
soy mixture, sake and sliced chilli 
and sesame seeds.