- 2 tbsp sunflower oil
- 300 g (2 cups) raw prawns or shrimp, peeled and deveined
- 1 red pepper, cored, seeded, and diced
- 2 spring onions, sliced
- 2 large eggs, beaten
- 300 g (1 1/2 cups) cooked white rice, see Tips
- 2 tbs fish sauce
- 1 tbs light soy sauce
- 1/2 lime, juiced
- 25 g (1 cup) coriander leaves, torn or chopped
- Freshly ground black pepper
Preheat a wok over a moderate heat until hot. Add 1 tbsp oil and then the prawns and some salt and pepper to taste, stir-frying until firm and pink, about 2-3 minutes. Tip out on to a plate.
Add the remaining oil to the wok followed by the red pepper and spring onions, stir-frying for 1 minute. Tip out onto the same plate as the prawns.
Add the beaten egg to the wok and let it start to set before scrambling with a spatula or wooden spoon, stirring constantly. Add the rice and stir-fry until warmed through, about 2-3 minutes.
Return the prawns, red pepper, and spring onions to the wok, stirring to combine. Stir in the fish sauce, soy sauce, lime juice, and some salt (if needed) and pepper to taste, cooking for a further minute or so until piping hot.
Divide between bowls and garnish with coriander leaves. Serve straight away for best results.
Leftover white takeaway rice is perfect for this dish.