Difficulty

easy

Serving

4

Time

25 mins

In our family, this dish has been a staple for generations. It is such a classic quick meal, easily embellished with leftover meat and your favorite vegetables. My no-fail tips are start with cold cooked rice; if it’s warm or hot, the grains will stick together.

Ingredients

• 2 1/2 tbps oil
• 3 eggs, lightly beaten
• 2 small red chillies, seeds removed, chopped
• 6 spring onions, finely shredded
• 2 garlic cloves, finely chopped
• 400g peeled prawns
• 200g white cold rice
• 1/3 cup (80ml) soy sauce
• 1 tsp sesame oil
• 2 tbps sweet chilli sauce
• 1 cup (120g) frozen peas
• Coriander leaves & lemon wedges to serve

Instructions

1. Heat wok. Add 1/2 tbps of oil in a wok over medium-high heat.
2. Add the egg. Stir for 1-2 minutes until softly scrambled. Set aside.
3. Add remaining 2 tbps oil to the wok, toss in chilli, spring onion and garlic, stirring, for 1 minute or until fragrant.
4. Add prawns and cook for 2-3 minutes until almost cooked.
5. Return egg to the wok. Stir in rice, soy, sesame oil, sweet chilli sauce and peas, then stir for 2-3 minutes.
6. Garnish with coriander and serve with lime wedges.

To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.