Egg-Fried Rice with Prawns and Peas
- 240g Brown/Basmati rice
- Low Cal Spray Oil
- 2 Garlic Cloves , finely chopped
- 1 Red Chilli, seeded and shredded
- 2 Eggs, beaten
- 200g Frozen Peas
- 1 Bunch of Spring Onions, finely sliced
- 285g Small Prawns, cooked and peeled
- 1tbsp Soy Sauce
Put the rice in a pan with 1 pint water.
Bring to the boil, cover, and then simmer for 10 minutes or until almost all the water has gone. Leave off the heat, covered, for 5 minutes more.
Heat the oil in a wok or large frying pan. Add the garlic and chilli, then cook for just 10 seconds – making sure not to let it burn.
Add in the cooked rice, stir-fry for 1 minute, then push to the side of the pan. Crack the eggs into the empty half of the pan and quickly then scramble them.
Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 minutes until the peas are tender.
Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side if you like.