John Torode’s delicious egg fried rice is dotted with juicy prawns and makes a great addition to a Chinese feast
Prep:15 mins
Serves 4
3 tbsp sunflower oil100g ginger, finely sliced50g garlic, finely sliced100g small peeled cooked prawnbunch spring onions, whites and greens separated and sliced3 eggs, beaten600g cooked rice (300g/11oz uncooked)50ml rice wine or dry sherry50ml light soy sauce
STEP 1Heat 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.
