This recipe is a variation of a dish that’s usually served on the side, but it makes a tasty lunch on its own.

For this recipe you will need the following ingredients:

• 3 desertspoonfuls per serving of uncooked basmati rice, plus one for luck;
• As many peas as you wish, boiled or microwaved, depending on instructions;
• Likewise, as many prawns as you’d like (you can use frozen prawns and leave them to defrost);
• 2-3 large eggs, beaten;
• One clove of garlic, finely chopped;
• 1 tablespoon of oil for frying (I used Conola Oil, but Olive or Sesame is okay too);
• Soy sauce for seasoning.

You will also need:

• At least one pan to cook the rice (use another if you decide to boil peas, for example);
• One frying pan or wok;
• A bowl to whisk the eggs in;
• A whisk or fork;
• A wooden spatula.

Cook the rice following the instructions on the packet.  Use the time waiting for the rice to cook to prepare the other ingredients if you haven’t done so, and to skim off any foam off of the top of the boiling water (if the rice is being boiled as opposed to steamed).  When cooked, pour the rice into a seive and refresh under running cold water.  Lay it out on a baking tray to cool – you can fan the rice to cool it faster, but don’t leave it out for too long.

When the rice is cool, heat the oil in the frying pan.  Add the garlic and fry for thirty seconds.  Add the rice to the pan and fry for about five minutes.  Make sure to stir the rice with the spatula so it cooks evenly.

Pour the beaten eggs over the rice, continuing to stir so no major clumps are formed.  When the eggs are cooked, stir in the peas and the prawns until they have warmed through.  mix in soy sauce to taste, and serve.

The rice can be stored in the fridge for a day, and warmed up in the microwave.  Bon appetit!