Ingredients
2 cups (400g) long grain rice
spray oil for cooking
150g green king prawns , peeled and deveined with tails left intact
1 clove garlic , crushed
200g rump steak , sliced
200g chicken breast fillet , sliced
1 cup (80g) broccoli florets
1 medium (120g) carrot , peeled and thinly sliced
6 (60g) button mushrooms , thinly sliced
1/4 cup (50g) bamboo shoots , rinsed and drained
1/2 cup (50g) snow peas , halved lengthways
1 small (80g) onion , thinly sliced
1 cup (80g) shredded cabbage
1 tbsp Authentic Thai Fish Sauce
2 tbsp Oyster Sauce
2 1/2 tsp caster sugar
How to make
1.Cook rice according to packet directions. Drain and keep warm.
2. Meanwhile, heat a non stick frying pan or wok over high heat. Spray with oil; stir fry prawns 3 minutes or until just cooked; set aside.
3. Reheat wok; spray with oil; add garlic, steak and chicken; stir fry 5 minutes or until cooked through. Add broccoli, carrots, mushrooms, bamboo shoots, peas, onion, cabbage, Thai Fish Sauce, Oyster Sauce and sugar; stir fry over high heat until vegetables are just tender.
4. Add prawns; stir fry until heated through; serve with rice.
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