Prawn Fried Rice with Peas and Egg

• 300 graw king prawns, peeled and deveined
• 3medium eggs, lightly beaten
• 600 gcooked long-grain rice, chilled promptly and used within 24 hours
• 150 gfrozen peas
• 3garlic cloves, finely grated
• 20 gfresh root ginger, finely grated
• 4spring onions, finely sliced, whites and greens separated
• 3 tbsplight soy sauce
• 3 tbspsunflower oil
• 1 tbsptoasted sesame oil
• Fine salt, to taste
• 1fresh red chilli, finely sliced into rings (optional)
• 1 tbsptoasted sesame seeds (optional)
• 2limes, cut into wedges (optional)
• Black pepper, to taste

Method

1. 1Use rice cooled quickly, ideally within 1 hour, and refrigerated for no more than 24 hours, or use ready-cooked packet rice. Reheat rice only once. Break up any clumps before cooking.
2. 2Heat 1 tbsp sunflower oil in a large wok over medium-high heat. Add the beaten eggs, scramble until set, then lift onto a plate.
3. 3Add 1 tbsp oil and the prawns. Stir-fry for 2–3 minutes until pink and opaque throughout, then lift onto the egg plate.
4. 4Add the remaining 1 tbsp oil, garlic, ginger and spring onion whites. Stir for 30 seconds, then add the rice and peas. Fry for 4–5 minutes until piping hot throughout, working in two batches if needed.
5. 5Return the prawns and egg, add the soy sauce and sesame oil and toss for 1 minute until everything is piping hot. Taste before adding salt and pepper.
6. 6Divide between four bowls and scatter with spring onion greens. Add optional chilli, sesame seeds and lime wedges if using.

Per serving

kcal

505

protein

30.3g

fibre

3g

carbs

51.1g

fat

19.3g