Ingredients
Method
1.Combine pork, sugar and half the sauce in medium bowl.
2.Shell and devein prawns, leaving tails intact.
3.Heat 1 teaspoon of the oil in wok, cook egg, over medium heat, tilting wok, until almost set. Remove omelette from wok, roll tightly, slice thinly.
4.Heat 2 teaspoons of the remaining oil in wok, stir-fry pork mixture, in batches, until cooked as desired. Remove from wok.
5.Heat 1 teaspoon of remaining oil in wok, stir-fry prawns until just changed in colour. Remove from wok.
6.Heat remaining oil in wok, cook curry powder and garlic, stirring, until fragrant. Add rice, onion, peas and corn, and remaining sauce; stir-fry until vegetables are just tender.
7.Return pork, prawns and half the omelette to wok, stir-fry until heated through. Serve sprinkled with remaining omelette.
Packages of mixed frozen peas and corn are found in most supermarkets. You will need to cook approximately ²/³ cup of rice for this recipe.
Note
