Ingredients
· 100 g rice
· 85 g frozen peas
· 1 tablespoon sunflower oil
· 1 egg
· 1 garlic clove
· 3 spring onions
· ½ red pepper
· 1 pinch five spice powder
· 1 teaspoon soy sauce
· 100 g bean sprout
· 50 g peeled prawns

Method
Boil the rice following pack instructions, adding the peas for the final minute. Drain. Heat half the oil in a wok. Pour in the egg and stir-fry until scrambled. Tip onto a plate and set aside. Wipe the wok with kitchen paper, and then heat the remaining oil. Toss in the meat, garlic, spring onions and pepper, and stir-fry until the pepper starts to soften. Add the five-spice, rice, peas and soy, then stir-fry for five minutes more. Finally add the bean sprouts, the egg and prawns, and stir-fry to heat through.