King Prawn Egg Fried Rice

• 200g cooked king prawns
• 250g day-old cooked rice
• 2 eggs
• 80g frozen peas
• 3 spring onions
• 2 garlic cloves
• 2 tbsp soy sauce
• 1 tsp sesame oil

1. 1

   Make sure the rice is cold and slightly dry — day-old rice from the fridge works best. Break up any clumps.

2. 2

   Beat the eggs with a pinch of salt. Slice the spring onions and mince the garlic.

3. 3

   Heat a wok over very high heat until smoking. Add oil, then pour in the beaten eggs. Scramble quickly for 30 seconds — remove while still slightly wet and set aside.

4. 4

   Add more oil to the wok. Add the garlic and stir-fry 20 seconds. Add the prawns and cook 1–2 min until pink throughout.

5. 5

   Push everything to the sides. Add the rice to the centre, pressing it flat. Let it fry undisturbed for 1–2 min to develop some char, then toss.

6. 6

   Add the frozen peas — they'll defrost in 1–2 min. Pour over the soy sauce and sesame oil. Toss everything together.

7. 7

   Return the scrambled egg to the wok, breaking it into pieces. Scatter with spring onions and serve immediately.