Today's dinner is another recipe from a Sunday paper, I collect recipes that have a quick preparation time, as although I love to cook, I don't want to spend hours slaving away on a day to day basis. I remember when the kids were little spending far too long on fancy meals for them, for most of it to end up in the bin. I expected a bit much of their taste buds at a young age, it's paid off now though. The meals were always appreciated by Steve, so my efforts weren't totally wasted.
400g basmati express rice
To cook the rice follow the instructions on the express rice packet (usually in the microwave for 2 mins)
Beat the eggs in a bowl. Heat a large wok or frying pan and add the vegetable oil or groundnut oil, when it's hot add the chilli, garlic and spring onions and stir fry for 2 mins. Add the raw prawns and cook until pink. Remove all the ingredients from the wok into a bowl. Add the heated rice followed by the egg into the wok. Stir until the rice is coated with the cooked egg. Add the prawns and chilli mix back into the pan with the rice, then add the soy sauce, sesame oil, sweet chilli sauce and the peas. Mix together well and then serve. Serve with lime and torn coriander if you like.