Chinese Prawn Egg Fried Rice

Heat the groundnut oil in a wok over the highest heat, add the garlic and stir-fry for 30 seconds, then add the prawns and cook for 2–3 minutes until pink. Remove and set aside.

Pour the beaten eggs into the wok and scramble quickly for 1 minute until just set but still soft.

Add the cold rice to the wok, breaking up any clumps, and stir-fry vigorously for 3–4 minutes until the rice grains are separate and beginning to toast.

Return the prawns, add the peas, spring onions, soy sauce, oyster sauce and sesame oil, then toss everything together for 1 minute.

Season with salt and white pepper and serve immediately.