- 1½ cups SunRice long grain rice
- 500 g raw king prawns, peeled and deveined
- 2 tbsp vegetable oil
- 1 tsp garlic, crushed
- 1 tbsp sesame oil
- 2 tsp ginger, crushed
- 2 eggs
- 1 cup spring onions, sliced
- 4 tbsp soy sauce
- Coriander for garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook SunRice long grain rice as per pack instructions.
Heat vegetable oil in a non-stick fry pan or wok on high heat.
Stir in ginger and garlic, add prawns and fry for 1 minute.
Crack the eggs into a small bowl, add sesame oil and whisk lightly with a fork.
Remove prawns from pan. Quickly stir fry egg mix then return prawns to the pan.
Add rice and stir fry until rice is hot.
Add soy sauce and spring onions and heat through for another minute before serving.
Tip: Garnish with fresh coriander. Add fresh chilli for extra spice.