07 August 2014,10:35 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Wash the rice thoroughly and put it in a saucepan. Add water to come 1 inch above the top of the rice.
  • Bring the rice to the boil, stir once, then reduce the heat.
  • Cover and simmer the rice for 10 minutes, or until the liquid has been absorbed.
  • Rinse the rice in cold water and fluff up with a fork, to separate the grains.
  • Beat the eggs with a pinch of salt. Heat 1 tablespoon of the oil in a wok and cook the onions until soft, but not brown.
  • Pour in the egg and stir gently, until the mixture is set. Remove the egg mixture and set it aside.
  • Heat a further tablespoon of the oil and fry the garlic, prawns, peas and spring onions quickly for 2 minutes. Remove from the wok and set aside.
  • Heat the remaining oil in the wok and stir in the rice and remaining salt.
  • Stir-fry, to heat the rice through, then add the egg and the prawn mixtures and the soy sauce, stirring to blend thoroughly. Serve immediately. 


  • 500 grams long grain rice
  • 4 eggs
  • 1 teaspoon salt
  • 6 tablespoons sesame oil
  • 4 spring onions, chopped
  • 2 large onion, chopped
  • 4 cloves of garlic, chopped
  • 200 grams peeled prawns
  • 100 grams shelled peas
  • 4 tablespoons dark soy sauce 

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