Prawn Egg-Fried Rice with Peas
Makes 1 serving

INGREDIENTS
150 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.)
150 g Cooked white rice (Cold and a day old. The grains need to be dry and separate to fry. Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
2 large, about 110 g Egg
60 g Frozen peas
30 g Spring onion
1 clove, about 3 g Garlic
1 tbsp (15 g) Tamari
6 g Rapeseed oil
A good grind Black pepper

METHOD
1. Get the pan as hot as it goes. Fry the prawns in half the oil for two minutes until pink and curled, and tip them onto a plate.
2. Add the rest of the oil, the garlic and the white of the spring onion, then the rice. Press it into the pan and leave it thirty seconds before stirring, so some of it crisps.
3. Push the rice to one side, pour the beaten eggs into the gap and let them set for a moment before breaking them up and folding them through the rice.
4. Add the peas, prawns and tamari, toss for a minute until everything is hot, and finish with the spring onion greens and pepper.

Contains eggs, crustaceans and soya.

RECIPE NOTES
A wok is better than a frying pan and a frying pan is better than a saucepan, but the real requirement is heat. A crowded warm pan makes rice porridge.
Two eggs and the prawns put 49 g of protein in what is usually a side dish. Tamari rather than soy keeps it without gluten; ordinary soy sauce changes the flag and nothing else.

Full recipe: https://www.getfuel8.com/recipes/prawn-egg-fried-rice-peas
