Unislim

Who needs a take-away when this home-cooked version of a popular favourite is so easy to make?

Egg-fried rice with prawns and peas

Takes 25 minutes, Serves 4

• 240g basmati rice (uncooked weight)
• 2tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 1 red chilli, seeded and shredded
• 2 eggs, beaten
• 200g frozen peas
• 1 bunch spring onions, finely sliced
• 285g pack cooked peeled small prawns
• 1tbsp soy sauce, plus extra to serve (optional)

1. Put the rice in a pan with 6000ml/1 pint water.  Bring to the boil, cover, and then simmer for 10 minutes or until almost all the water has gone.  Leave off the heat, covered, for 5 minutes more.

2. Heat the oil in a wok or large frying pan.  Add the garlic and chilli, then cook for just 10 seconds – making sure not to let it burn.  Throw in the cooked rice, stir-fry for 1 minute, then push to the side of the pan, then scramble them, stirring.

3. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 minutes until the peas are tender.  Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side if you like.