Hello everybody,

Here is a Chinese accompaniment which is probably one of the most popular of all…. give it a try!

Ready

• 125g (5oz) Cooked Prawns
• 150g (6oz) Peas
• 30ml (2Tbs) Oil
• 3 Spring Onions, cut into rounds
• 5 Slices Ginger, finely chopped
• 2 Eggs, lightly beaten
• 1 Batch Rice

Sauce

• 30 ml (2Tbs) Chicken Stock
• 15ml (1Tbs) Rice Wine or Dry Sherry
• 10ml (2Tsp) Light soy Sauce
• 2.5ml (half Tsp) Salt
• 2.5ml (half Tsp Sesame Oil
• Pinch of Ground Black Pepper

Set

• You will need relatively little for this one - just a wok, a mixing bowl and whisk, and away you go…

Go

1. Roughly chop the prawns.
2. Heat 30ml (2Tbs) oil in your wok and stir-fry the spring onion and ginger for 60 seconds.
3. Reduce the heat and add the egg. Scramble lightly.
4. Add the prawns and peas and heat through briefly.
5. Add the rice, increase the heat and stir to separate the grains, and to break up the egg.
6. Pour in the sauce and toss lightly to coat. Serve in a heated bowl.

What you should know

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