2tbsp Canola oil
3 Garlic cloves minced
1/4 teaspoon salt
400g cooked Jasmine rice (200g uncooked weight)
100g de-shelled cooked prawns
1 egg, beaten (add a pinch of salt and pinch black pepper)
1 tbsp light soy sauce
6 spring onions, trimmed and sliced
Heat the Canola oil in a large frying pan or wok until smoking.
Add the garlic
Add the prawns and salt and stir-fry for 3-4mins.
Add soy sauce and spring onions 1-2 mins more.
Move prawns to one side of the pan. Pour the beaten egg in the other half of pan and stir over the heat for 1 minute until the egg is lightly scrambled. Add the cooked Jasmine rice, toss all pan ingredients together and serve.
Tip: You could replace the prawns with Tofu pieces