A traditional Chinese fried rice dish with fresh succulent shrimp, red pepper, zucchini and green peas.

3 tablespoons soy sauce

1 tablespoon oyster sauce

2 teaspoons sesame oil

3 tablespoons peanut oil or canola oil

16 large uncooked shrimp (prawns)—peeled and deveined

½ red pepper (capsicum)—diced

1 zucchini (courgette)—diced

½ cup frozen peas—defrosted

2 cloves garlic—minced (crushed)

3 cups cold cooked long-grain rice (preferably left to cool in the fridge overnight)

MIX together the soy sauce, oyster sauce and sesame oil in a small bowl. HEAT a wok or large frying pan over a high temperature then add 1 tablespoon of the oil. ADD the shrimp and stir-fry for 2 minutes. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining 2 tablespoons of oil, add the red pepper and stir-fry for 1 minute. ADD the zucchini and stir-fry for 2 minutes. ADD the peas and garlic and stir-fry for 30 seconds. ADD the rice and stir-fry for another minute, tossing to separate the grains and combine well. ADD the sauce mixture and stir-fry for 2 minutes. ADD the cooked shrimp and toss to mix and heat through.

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