Prawn Fried Rice with Egg and Spring Onions

• 300 graw king prawns, peeled and deveined
• 3eggs, lightly beaten
• 700 gcooked long-grain or jasmine rice, cold and day-old
• 150 gfrozen peas, defrosted
• 3garlic cloves, finely grated
• 20 gfresh ginger, finely grated
• 6spring onions, white and green parts separated, thinly sliced
• 3 tbspsoy sauce
• 4 tbspsunflower oil, divided
• 1 tbsptoasted sesame oil
• 1 tbspoyster sauce
• Fine salt and black pepper
• 1red chilli, thinly sliced (optional)
• 4 tbspsoy sauce (optional)
• 2 tbspsesame seeds, toasted in a dry pan (optional)
• 15 gfresh coriander, leaves picked (optional)
• 2limes, cut into wedges (optional)
• 100 gprawn crackers (optional)
• 160 gquick-pickled cucumber; Chilli sauce (optional)

Method

1. 1Get a large wok or wide frying pan over the highest heat you have and leave it for a full 2 minutes until it's smoking; this is the whole game. No shortcut. Cold pan means soggy rice.
2. 2Pat the prawns dry on kitchen paper and season with salt and pepper. Add 1 tablespoon of the oil, then lay the prawns in a single layer. Don't crowd the wok; if it looks tight, work in two batches. Cook for 2 minutes without touching them until pink and blistered at the edges, then scoop out and set aside.
3. 3Add the remaining oil, then tip in the white spring onion slices, garlic and ginger. Toss for 30 seconds; just until fragrant and pale gold.
4. 4Tip in the cold rice and break up any clumps with the back of the spatula. Press it flat against the wok and leave undisturbed for 2 minutes until the base smells toasty and the grains start to crackle, then toss and press again for another minute. Cold day-old rice is the rule; fresh rice steams and clumps.
5. 5Push the rice to one side of the wok. Pour the beaten eggs into the empty space and scramble for 1 minute until just set but still glossy, then fold through the rice in ribbons.
6. 6Add the peas and stir-fry for their packet cooking time until piping hot throughout.
7. 7Return the prawns with any resting juices. Pour the soy sauce and oyster sauce down the hot side of the wok so they sizzle and caramelise as they hit, then toss for 1 minute until the prawns are opaque and cooked through and everything is piping hot, glossy and lacquered.
8. 8Pull off the heat and drizzle over the sesame oil. Taste; most of the salt comes from the soy, but a final pinch or an extra splash ties it together.
9. 9Divide between bowls and scatter with the green spring onion. Add any of the optional sesame seeds, red chilli, coriander and lime wedges if using. The prawn crackers, cucumber pickle and chilli sauce are optional sides.

Per serving

kcal

573

protein

31.1g

fibre

3.3g

carbs

59.2g

fat

22.8g