Prawn Fried Rice

Ingredients

• Salt and pepper (to taste)
• Green onions (4, chopped)
• Sesame oil (1 tablespoon)
• Soy sauce (3 tablespoons)
• Eggs (2, beaten)
• Peas (1 cup, frozen)
• Carrots (1 cup, diced)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Vegetable oil (2 tablespoons)
• Prawns (1 lb, peeled and deveined)
• Cooked rice (4 cups, cold)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the prawns and cook until pink and cooked through, about 2-3 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add another tablespoon of vegetable oil and sauté the garlic and ginger until fragrant, about 1 minute.
4. Add the carrots and peas and cook until the vegetables are tender, about 3-4 minutes.
5. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked, then mix them with the vegetables.
6. Add the cold cooked rice to the skillet and stir-fry for 2-3 minutes, breaking up any clumps.
7. Drizzle the soy sauce and sesame oil over the rice and stir to combine.
8. Add the cooked prawns back to the skillet and toss everything together.
9. Season with salt and pepper to taste.
10. Garnish with chopped green onions and serve hot.