Delcado and Prawn Fried Rice - by Tom Walton

Tom Walton’s deliciously healthy spin on the classic fried rice. This dish is full of fresh ingredients and the rich flavours of Delcado avocados. The perfect crowd-pleasing meal you can easily whip up in no time.

Serves 4

Prep Time: 20 mins

Cook time: 10mins + 20mins for rice

Ingredients

2 tablespoons vegetable oil or sesame oil

1 small brown onion, diced

1 carrot, peeled, diced

2 cloves garlic, finely chopped

½ cup Chinese dried sausage or bacon, chopped

Pinch of salt

1 tablespoon vegetable oil

12 green tiger prawns, peeled, shell left on

Salt and pepper, to taste

2 Delcados, cut into wedges

2 tablespoons Shaoxing cooking wine

4 cups cooked white rice

2 tablespoons oyster sauce

2 tablespoons soy sauce

1 cup frozen peas, defrosted

½ cup shallots, finely sliced

1 large red chili, seeds removed, julienned

1 tablespoon toasted sesame seeds

Baby herbs to serve, optional

Method

1. Heat a wok or large non-stick frying pan over a high heat. Add oil and stir fry the onion, carrot, garlic and Chinese sausage with a good pinch of salt for 2-3 minutes.

2. Preheat another smaller frying pan over a medium/high heat and add oil and cook the prawns, seasoning lightly. Set aside.

3. Add the Shaoxing wine to the wok pan and let evaporate then add the rice and stir fry for a further 2 minutes. Add the oyster and soy sauce along with the peas and half the shallots and cook for another minute.

4. To serve, spoon the fried rice onto a large platter, top with the cooked prawns, Delcados, remaining shallots, chili, sesame seeds and baby herbs.