# Egg Fried Rice With Prawns **Serves:** 2-3 A classic egg fried rice with prawns - perfect for using up leftover rice and veggies. ## Ingredients ### Rice & Protein - Long grain rice (basmati or brown) - ideally cooked the night before - Raw king prawns (or pre-cooked) - 2-3 eggs, beaten ### Vegetables - Frozen peas (or other veggies: red peppers, carrots, cabbage, corn) - White onion - Spring onions/scallions - 1 fresh chilli - 3-4 cloves garlic ### Sauce - Soy sauce - Oyster sauce - Sugar - Sriracha (optional, for heat) - Sesame oil ## Method 1. **Make the sauce:** Mix soy sauce, oyster sauce, sugar and optional sriracha in a small bowl and set aside. 2. **Cook the prawns:** Heat sesame oil in a wok over medium-high heat. Add prawns and fry until opaque, then set aside. 3. **Aromatics and peas:** Fry white onions and spring onions until soft and translucent. Add chilli and garlic, fry another minute until fragrant. 4. **Egg:** Reduce heat to medium, push ingredients to one side. Pour in beaten eggs, wait a few seconds to set, then scramble with chopsticks or spatula. 5. **Combine:** Add cooked rice and mix well. Pour over the sauce and continue mixing. Add the cooked prawns. Serve immediately topped with fresh spring onions. --- **Tip:** For best results, cook rice the night before and refrigerate - this keeps grains separate and prevents mushiness.