Step 1

Combine the soy sauce, oyster sauce, sesame oil, Chinese rice wine or dry sherry and sugar in a glass or ceramic bowl.

Step 2

Add the prawns to the soy sauce mixture and stir to combine. Cover and set aside for 10 minutes to marinate.

Step 3

Heat 2 teaspoons of peanut oil in a wok over high heat. Tilt the wok to coat. Add the egg. Tilt the wok until the egg covers the base. Cook for 30 seconds. Use a wooden spoon to stir and break up the egg. Cook for a further 30 seconds or until the egg is just set. Transfer to a large plate.

Step 4

Heat 1 tablespoon of remaining peanut oil in the wok over high heat. Drain the prawns, reserving the marinade. Add the prawns, garlic and ginger to the wok and stir-fry for 1-2 minutes or until the prawns curl and change colour. Transfer to the plate.

Step 5

Heat the remaining peanut oil in the wok. Add the rice, extra soy sauce and reserved marinade, and stir-fry for 2 minutes. Add the egg, prawn mixture, Chinese barbecue pork (see related recipe) and shallot, and toss until just combined and heated through. Serve.