Family and Kids

  • 2 tablespoons vegetable oil
  • 2 eggs, beaten
  • 1 carrot, finely diced
  • 75 g (3 oz) frozen peas
  • 200 g (7 oz) cooked peeled prawns, defrosted if frozen
  • 400 g (13 oz) cooked basmati rice
  • 2 tablespoons light soy sauce
  • 6 spring onions, trimmed and sliced
  • 2 teaspoons sesame oil
  • spring onion curls, to garnish

Heat a wok over a high heat until smoking. Add half the oil, heat again, then add the eggs and cook until a thin omelette forms. Loosen and slide out of the pan, roll up and leave to cool.

Heat the remaining oil, add the carrot and stir-fry for 2 minutes, then add the peas, prawns and rice and stir-fry for a further 2 minutes.

Add the soy sauce, spring onions and sesame oil and take off the heat. Mix all together thoroughly and top with the egg rolls.

Make the spring onion curls for garnishing. Cut 2 onions into 4 cm (1½ inch) lengths, then cut each piece into very thin strips, add to a bowl of cold water with two or three ice cubes and leave for 15 minutes until curled. Drain and serve on top of the fried rice.

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