Prawn egg fried rice
- 300g long-grain rice
- 150g frozen peas
- 2 tbsp sunflower oil
- 4 spring onions, trimmed and thinly sliced
- 250g Smart Price Mushrooms, sliced
- 150g broccoli florets, cut into small sprigs
- 180g Smart Price Cocktail Prawns, drained
- 2 large eggs, beaten
- 2 tbsp reduced salt soy sauce
Rinse the rice then put in a pan with 1.2L water. Bring to the boil, cover and simmer for 12 minutes. Add the peas and bring back to the boil. Drain in a sieve and rinse under cold water to cool. Set aside in the sieve.
Heat the oil in a wok or large frying pan. Add the spring onions, mushrooms and broccoli and stir-fry for 2-3 minutes. Add the rice and peas. Cook for 3 minutes, stirring constantly, until piping hot. Add the prawns and heat through for 1 minute.
Push the mixture to one side of the wok and pour the egg into the other side.Leave for 10 seconds until the egg starts to set, then use a chopstick or fork to mix it with the rice until cooked.
Stir in the soy sauce and serve immediately.