Chinese Shrimp Fried Rice

• 500 g Jasmine rice, cooked and cooled
• 300 g Prawns, peeled and deveined
• 2 Egg
• 30 ml Sunflower oil
• 2 cloves Garlic
• 1 large Carrot
• 120 g Green peas
• 45 ml Soy sauce
• 1 pinch White pepper
• 10 ml Sesame oil
• 4 Spring onion

1. Separate any clumps of the cold cooked rice with your fingers so it is loose and ready to fry. Finely slice the garlic, dice the carrot small, and slice the spring onion (keep a little of the green part for finishing). Lightly beat the eggs in a bowl.
2. Heat a wok over high heat and add 10 ml of the sunflower oil. Pour in the eggs and scramble for 30 to 60 seconds until just set, then tip out onto a plate. Wipe the wok if needed.
3. Return the wok to high heat and add the remaining sunflower oil. Add the prawns and stir-fry for 1 to 2 minutes until they just turn pink, then add the garlic and carrot and stir-fry for 1 minute. Add the peas and cook for 1 minute until hot.
4. Add the rice and stir-fry for 3 to 4 minutes, pressing and tossing so the grains heat through and start to look slightly glossy. Add the soy sauce and white pepper and stir-fry for 1 minute, scraping the bottom so nothing catches. Return the egg to the wok, add most of the spring onion, then toss for 30 seconds.
5. Take off the heat and drizzle over the sesame oil, then toss well. Serve hot, scattered with the reserved spring onion greens.

Made this recipe? Rate it — a comment is optional.