Prawn and Egg Fried Rice
Makes 1 serving

INGREDIENTS
150 g Cooked prawns, peeled (Cooked weight, as sold chilled.)
2 large, about 110 g Egg
180 g Cooked white rice (Cold from the fridge. Warm rice turns to paste in the pan. Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
60 g Frozen peas
30 g Spring onion
1 tbsp, about 15 g Soy sauce
5 g Rapeseed oil
2 cloves, about 6 g Garlic

METHOD
1. Heat the oil in a wok until it smokes. Add the beaten eggs and scramble them hard for thirty seconds, then push to the side.
2. Add the rice, breaking up any clumps, and fry for three minutes without stirring too often so it catches a little.
3. Add the garlic, peas and prawns and toss for two minutes until the prawns are hot through.
4. Add the soy sauce and the spring onion, toss for thirty seconds and eat.

Contains gluten cereals, eggs, crustaceans and soya.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.

RECIPE NOTES
Day-old rice is not a preference, it is the method. Freshly cooked rice steams rather than fries. Cook a double batch the night before and this is the second half.
Cooked prawns only need heating. Raw prawns go in a minute earlier and need to turn pink all the way through.

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