King Prawn Fried Rice

This is my favourite rice recipe. If you have some left over boiled rice, you can make this delicious dish in under 15 minutes.

Cold Boiled Rice	approx 500g
Eggs	2
Garlic	2 cloves
King Prawns	12 - 15
Light Soya Sauce	2 table spoon
Spring Onions	2
Vegetable Oil	2 table spoon

Preparation:

1. Break 2 eggs into a small bowl and use a fork to blend the yolk into the white, whisking gently

2. Peel 2 cloves of garlic and finely chop the garlic into small pieces

3. Slice the spring onions diagonally to about 3mm in thickness and 1cm in length (as long as it looks good, you don't need to be precise)

4. Peel the prawns and remove the vein. Poach prawns in simmering water for about a minute so that they are just about cooked. They do not need to be well cooked at this stage because you will cook them further with the rice

I used ready cooked prawns in my cooking, which you can probably find in any local supermarkets. It saves you a lot of hassle and time and you can skip this step.

5. Put 1 tablespoon of oil into a hot pan. Once the oil is hot, pour in the eggs and cook on medium heat. Keep stirring to break up the eggs so they won't turn into an omelette. Turn the heat off just before the eggs are fully cooked, remove the eggs from the pan and set aside in a plate.

Cooking Instruction:

1. Heat up a tablespoon of oil in the pan and fry the garlic for a few seconds

2. Pour the rice into the pan and stir. Break up any chunks in the rice and cook on medium heat for a minute or so. Stir continuously.

3. Stir in the prawns and cook the rice prawn mixture for another minute or so to allow the flavours to infuse.

4. Add the scrambled eggs to the pan and stir for a couple of minutes until the eggs have been broken up into tiny chunks and mixed evenly with the rice and prawns.

5. Add a pinch of salt and 2 table spoon of light soya sauce. Stir until the soya sauce has been even absorbed by the rice and the colour is consistent.

6. Sprinkle the spring onions into the pan, stir and turn off heat.

7. Set the rice on a plate and garnish it with some more spring onions and coriander leaves.