Ingredients
- 3 tbsp sunflower oil
- 100g ginger, finely sliced
- 50g garlic, finely sliced
- 100g small peeled cooked prawn
- bunch spring onions, whites and greens separated and sliced
- 3 eggs, beaten
- 600g cooked rice (300g/11oz uncooked)
- 50ml rice wine or dry sherry
- 50ml light soy sauce
Method
-
Heat the oil in a wok. Add the ginger and garlic, then stir-fry briefly until just coloured. Add the prawns and the whites of the spring onions, and cook for a further 3 mins. Pour in the beaten egg, let it set for a couple of secs, then break it up and stir well to scramble. Add the cooked rice and stir-fry everything together for 10 mins. Add the rest of the spring onions, rice wine and soy, then toss everything together well. Serve immediately.