½tbsp sunflower oil
250g (9oz) king prawns
1 clove garlic, crushed
½ red chilli, seeds removed and finely chopped
2 spring onions, finely sliced
4 large-free range eggs
1tsp Thai fish sauce
1 ½tsp light soy sauce
½ a 250g pack microwavable basmati rice
15g (½oz) butter
Heat a frying pan to high, add the oil then after a few seconds add the prawns, cook for almost a minute on each side, until browned, turn down the heat to medium then add the garlic, chilli and spring onion to the pan, stir-fry for another minute, then remove from the heat and set aside.
Lightly beat the eggs with fish sauce, soy sauce and a tablespoon of water, set aside. Heat the rice according to pack instructions, set aside.
Heat an omelette or pancake pan over a medium heat, add the butter, tilting the pan to spread and melt. Once it’s bubbling, add the egg mixture, tilting the pan to spread to the edges. After 2 minutes scatter over the prawn mixture and the rice. Heat for another 2 minutes or until cooked and heated through.