Ingredients
2 tbsp vegetable oil
6 eggs
lightly beaten
300g peeled green prawns
roughly chopped
1 tbsp garlic
crushed
4 cups cooked white rice
¼ cup soy sauce
3 shallots
sliced
1 cup bean sprouts
1 cup cherry tomatoes
Equipment
- 1 wok
- 1 spatula
Instructions
- In a wok, heat the oil and cook the eggs, vigourously chop with a spatula as they cook. Set aside in a warm place.
- In the same wok, heat a little oil and cook the green prawn meat. Add the garlic when the prawns are almost cooked and cook for a minute or two. Set aside with the eggs.
- In the wok, fry the rice and add the soy sauce, tossing until all grains are coated and hot.
- Add the prawns and eggs back into the pan and toss for 2 minutes.
- Add the shallots, cherry tomatoes and bean sprouts and stir for a minute or two. Serve hot with a sprinkle of shallots on top.
Notes
Tip
Use day-old rice for best results.
Tip
Don't overcook the prawns, as they will become rubbery.
Variation
Add other vegetables such as peas, carrots, or corn.
Variation
Use different types of protein such as chicken, pork, or tofu.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
