Ingredients

The following ingredients have 4 Servings
  • 80 ml | 1/3 cup dark soy sauce
  • 2 tbsp runny honey
  • 1 tbsp sesame oil
  • ____
  • 4 tbsp sunflower oil
  • 3 large eggs (lightly beaten)
  • 1 onion (very finely diced)
  • 5 spring onions (very finely diced)
  • reserving some for garnish
  • 1 red chilli (deseeded and very finely diced)
  • 2 tsp minced garlic (2 cloves)
  • 400 g | 14oz raw tiger shrimp (prawns)
  • you can also use smaller shrimp
  • 1 red bell pepper (very finely diced)
  • 1 green bell pepper (very finely diced)
  • 120 g | 4oz frozen peas
  • 200 g | 7oz cooked rice (those microwavable packets are handy)
  • lime wedges to serve
  • toasted sesame seeds to garnish

Instruction

  • Mix the soy sauce, honey and sesame oil together in a small bowl.
  • Heat 2 tbsp of the sunflower oil in a wok.
  • Pour in the eggs, leave them to start setting slightly then quickly scramble with a spoon. Set aside and clean the wok (or use a separate frying pan for the eggs).
  • Heat the remaining sunflower oil in the wok and then cook the onion, spring onions, chilli and garlic for a minute.
  • Throw in the prawns and keep stirring until they turn pink – this should only take 2 minutes.
  • Add the chopped peppers and stir to combine. Add the frozen peas and cook for 2 minutes.
  • Add the scrambled eggs and rice and stir in the soy marinade. Cook until warmed through - another 2-3 of minutes.
  • Serve with lime wedges and garnish with chopped spring onions and toasted sesame seeds.