Egg Fried Rice with Prawns

Ingredients

• rice75g, uncooked (or leftover cooked rice)
• egg2
• prawns120g
• peas60g
• soy sauce1.5 tbsp

Method

1. Cook the rice according to packet instructions, spread it on a plate, and let it cool completely — or better, use cold rice cooked the day before. Cold, dry rice fries properly; warm fresh rice turns mushy.
2. Heat a wok or large frying pan over high heat until smoking, then add a tablespoon of oil.
3. Pour in the beaten eggs and scramble quickly for 30-45 seconds until just set. Remove and set aside.
4. Add the prawns to the hot pan and stir-fry for 2-3 minutes until pink and cooked through. Add the peas for the final minute.
5. Add the cold rice, breaking up any clumps with your spatula, and stir-fry for 2-3 minutes until every grain is hot and starting to catch slightly.
6. Return the egg to the pan, add the soy sauce, and toss everything together for a final 30 seconds. Serve immediately.