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Prawn Egg Fried Rice

Speedy fried rice with prawns, egg, peas and spring onions.

Ingredients

• 300 g long grain rice
• 300 g raw king prawns
• 3 eggs
• 2 carrots
• 100 g frozen peas
• 4 spring onions
• 2 garlic cloves
• 3 tbsp soy sauce
• 2 tbsp vegetable oil

Method

1. Cook the rice following the packet instructions, then spread it on a tray to cool. Defrost the prawns if frozen and pat them dry.
2. Finely dice the carrots, crush the garlic, slice the spring onions and beat the eggs.
3. Heat half the oil in a wok or large frying pan over a high heat. Stir-fry the carrots for 3 minutes.
4. Add the prawns and garlic and cook for 3 to 4 minutes, until the prawns are pink all the way through.
5. Push everything to one side. Add the rest of the oil and pour in the eggs. Scramble for 1 minute until just set.
6. Add the rice, peas and soy sauce. Stir-fry for 4 minutes until piping hot.
7. Scatter with the spring onions and serve.