The idea of stir-frying rice with other ingredients originated in China and has made its way throughout Asia. Generally, a serving of fried rice with all the trimmings makes a filling meal; this version is very light and delicate. Note that using cold rice works best for stir-frying because the gains separate easily.

Ingredients:

3 tbsp
2 cloves
225 g/8 oz
1
1
2
550 g/4 cups
1
1


Seasoning (mix):
1 tbsp
1 tbsp
1/2 tsp
1/4 tsp

oil
garlic, finely chopped
prawns, peeled and deveined
small onion, peeled and cut into sections
ripe tomato, cut into sections
large eggs, lightly beaten
cooked long-gain rice
spring onion (scallion), chopped
sprig fresh coriander (cilantro), coarsely chopped

maggi sauce
fish sauce
freshly ground white pepper

Method:

1. Heat oil in a wok over medium heat. Add the garlic and stir-fry about 1 minute.

2. Add the prawns and cook 2 to 3 minutes. Add the onion and tomato and stir several times. Push the contents to the sides, making a well in the centre.

3. Add the eggs, stirring quickly to prevents cooking through. Add the rice, mix well and continue to cook and stir until the mixture is heated through.

4. Add the seasoning mixture to the rice. Stir a few time until all ingredients are well combined, and add the chopped scallion. Remove to a platter and garnish with fresh coriander.

Serves 2 - 3