Ingredients

• 2 cups cooked jasmine rice
• 2 tblspn vegetable oil
• 2 eggs, beaten
• 1 tblspn ginger, chopped
• 2 red chillies, chopped
• 24 prawns, medium size, peeled and deveined
• 1/4 cup lemon juice or lime juice
• 2 tblspn fish sauce
• 1 tblspn sugar
• 1 cup bean sprouts
• 2 spring onions, sliced
• 2 blspn peanuts, chopped

Instructions

Heat 1 tblspn of oil in a wok or fry pan over high heat. Add the eggs, stir and cook until set then remove from wok/pan and set aside. Add remaining oil to wok/pan, heat, add ginger and chilli, cook for 1/2 a minute. Add prawns and cook until they turn pink. Add rice, juice, fish sauce, sugar and cook for a further 2 minutes. Add the egg, bean sprouts and spring onions, stir and serve. Garnish with peanuts.

Tips

For extra convenience use SunRice Jasmine in 90 seconds.