Ingredients:

• 4 cups – cooked rice, refrigerated for 2-3 hours (For best results, overnight)
• 2 tbsp – ginger, grated
• 2 whisked eggs
• 1 cup – Prawns (shrimps), shelled and cleaned
• 1.5 cup – Spring onion leaves
• 1 tsp – Red Chilli paste (optional)
• 1 tbsp – soya sauce (optional)
• 3 tbsp – oil
• Salt to taste

Method:

1. Heat 2 tbsp oil in a wok and saute ginger for 20 seconds.
2. Add prawns and saute for 2 minutes.
3. Add egg and stir vigorously to scramble. Then remove it from wok.
4. Heat 1 tbsp of oil in the wok and add the red chilli paste, soya sauce and salt.
5. Stir in the rice and saute for a minute.
6. Add the prawn, egg mixture and the spring onion leaves.
7. Saute for 30 seconds.