Egg Fried Rice with Prawns

• 250 g Jasmine rice, cooked and cooled
• 2 Egg
• 2 tbsp Vegetable oil
• 200 g Prawns, raw, peeled
• 2 cloves Garlic
• 100 g Frozen peas
• 3 Spring onion
• 2 tbsp Light soy sauce
• 1 tsp Toasted sesame oil
• ¼ tsp White pepper

1. If your rice is clumped, break it up with your fingers so the grains separate. Beat the eggs in a bowl. Thinly slice the spring onions, keeping the white and green parts separate, and finely chop the garlic.
2. Heat the wok over high heat until very hot, then add 1 tbsp vegetable oil. Pour in the eggs and scramble quickly until just set, then tip onto a plate.
3. Add the remaining 1 tbsp vegetable oil to the hot wok. Add the prawns and stir-fry for 1 to 2 minutes until they start to turn pink, then add the garlic and the white parts of the spring onions and cook for 30 seconds until fragrant.
4. Add the rice and stir-fry over high heat for 2 to 3 minutes, tossing and pressing out any remaining clumps. Add the frozen peas and cook for 1 to 2 minutes until hot through.
5. Return the scrambled egg to the wok and toss to combine. Drizzle in the light soy sauce around the sides of the wok, then add the toasted sesame oil and white pepper and stir-fry for 30 to 60 seconds until the rice is evenly seasoned and fragrant.
6. Stir through the green parts of the spring onions and serve straight away. The prawns should be opaque and fully pink, and the rice should be hot and separate.

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