World Cuisine

  • 4 eggs
  • 1½ teaspoons sesame oil
  • 2 teaspoons light soy sauce
  • pinch of salt
  • 1 tablespoon groundnut oil
  • 125 g (4 oz) raw peeled prawns
  • 125 g (4 oz) cooked ham, shredded
  • 1 tablespoon peeled and chopped fresh root ginger
  • 2 garlic cloves, crushed
  • 5 spring onions, thinly sliced
  • 300 g (10 oz) freshly cooked jasmine rice, cooled

Beat the eggs with 1 teaspoon of the sesame oil, the soy sauce and salt in a bowl until combined.

Heat ½ tablespoon of 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 cook, stirring constantly, for about 30 seconds until softly scrambled. Remove from the pan and set aside.

Return the pan to the heat and add the remaining groundnut oil, then add the prawns, ham, ginger and garlic and stir-fry for 1 minute until the prawns have turned pink. Add the spring onions, rice, scrambled egg and remaining sesame oil and toss together for about 1–2 minutes until the rice is piping hot.

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