Meals and Courses

  • 4 eggs
  • 1½ teaspoons sesame oil
  • 2 teaspoons light soy sauce
  • 1 tablespoon groundnut oil
  • 125 g (4 oz) raw peeled prawns
  • 125 g (4 oz) ham, shredded
  • 1 tablespoon ready-chopped ginger
  • 2 garlic cloves, crushed
  • 5 spring onions, finely sliced
  • 300 g (10 oz) ready-cooked rice
  • salt

Break the eggs into a bowl with 1 teaspoon of the sesame oil, the soy sauce and a pinch of salt and whisk lightly to combine.

Heat half the groundnut oil in a wok or large frying pan over a high heat until the oil starts to shimmer. Pour in the egg mixture and use a spatula to scramble it for 30–60 seconds, until just cooked, then remove from the pan and set aside.

Return the pan to the hob and heat the remaining oil. Add the prawns, ham, ginger and garlic and stir-fry for 1 minute until the prawns turn pink. Add the spring onions, rice, eggs and the remaining sesame oil and stir-fry for about 3 minutes until piping hot. Season to taste and serve immediately.

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