2 tbsp Peanut Oil
3 large Free Range Eggs beaten
2 tbsp Soy Sauce salt reduced
1½ teaspoons finely chopped Ginger
2 Garlic Cloves diced
1 medium brown onion finely diced
½ large Red chilli finely sliced
½ cup roughly chopped rindless Bacon rashes
½ cup Chinese sausage
½ cup King Brown mushrooms
½ cup Shitake mushrooms
1 cup Peas
1 cup finely sliced spring onion scallions
½ cup coriander
5 cups cooked medium grain White Rice
1 tablespoon Hoi Sin sauce
¼ teaspoon Sesame Oil
2 finely sliced on the diagonal spring onions scallions
¼ cup light soy sauce
Deep fried Shallots and toasted sesame to garnish (optional)
Heat peanut oil in a hot wok or pan.
Pour beaten eggs with a dash of soy sauce mixed in, into wok and cook for about 2 minutes.
When almost cooked through, carefully remove omelette and cut. Set aside.
Add extra peanut or olive oil, onion, garlic, ginger, chilli, bacon, sausage, mushrooms and stir-fry until lightly golden.
Finally, add rice, peas, prawns, reserved omelette, hoi sin sauce, spring onions, cashews, peanuts, coriander, Soy sauce and sesame oil.
Stir-fry for 3 minutes, or until rice is heated through.
Divide rice between individual bowls and garnish with deep fried shallots and toasted sesames.