Ingredients

· 500 g rice

· 1 tablespoon peanut oil

· 800 g peeled green prawns

· 3 eggs, whisked

· 8 green shallots, sliced

· 100 g bean sprouts, ends trimmed

· 80 ml soy sauce

Method

Cook the rice following packet directions or until tender. Spread the rice over a baking tray. Place in the fridge overnight to cool completely. Heat the oil in a wok or frying pan over high heat until just smoking. Add the prawns and stir-fry for five minutes or until the prawns’ curl and change colour. Transfer to a plate. Add the egg and swirl slightly. Cook for tow-three minutes or until almost set. Use a wooden spoon to stir and break up the egg. Add the prawns, rice and soy sauce and stir-fry until the rice is heated through. Add the shallot and bean sprouts and stir-fry for one minute or until combined. Spoon into the plates and serve piping hot.