Prepare the barbecue for direct cooking over medium-high heat (200°C to 260°C) with a wok. Preheat the wok for 10 minutes. While the barbecue is preheating, in a medium bowl, combine all of the prawn ingredients. Thread the prawns onto metal skewers and set aside.
Add ½ a tablespoon of peanut oil to the wok and add the eggs. Close the barbecue lid and fry the eggs over direct medium-high heat, with the lid closed, for 2 minutes, or until cooked. Remove from the wok and roughly chop.
Add ½ a tablespoon of peanut oil to the wok and add the eggs. Close the barbecue lid and fry the eggs over medium-high heat, with the lid closed, for 2 minutes, or until cooked. Remove from the wok and roughly chop.
Add the remaining 1 tablespoon of peanut oil to the wok and add the onion. Sautee over direct medium-high heat for 3 minutes, stirring as required and keeping the barbecue lid closed as much as possible throughout the cook.
Add the remaining 1 tablespoon of peanut oil to the wok and add the onion. Sautee over medium-high heat for 3 minutes, stirring as required and keeping the barbecue lid closed as much as possible throughout the cook.
Add the garlic, ginger and sausage (or bacon) and continue cooking for 6 minutes, stirring as required.
Add the cooked rice, peas, soy sauce, Shaoxing wine and continue to cook for a further 6 minutes, stirring as required. Place the prawns onto the cooking grill and grill over direct medium-high heat for 2 to 4 minutes, or until cooked through, turning halfway through the cooking time. Remove the prawns from the barbecue once cooked.
Add the cooked rice, peas, soy sauce, Shaoxing wine and continue to cook for a further 6 minutes, stirring as required. Place the prawns onto the cooking grill and grill over medium-high heat for 2 to 4 minutes, or until cooked through, turning halfway through the cooking time. Remove the prawns from the barbecue once cooked.
Immediately serve the fried rice with the grilled prawns.
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