1. Preparation:

    • Pour the beaten eggs into a hot, lightly greased frying pan and cook for 1-2 minutes until eggs are set.
    • Place omelet onto a chopping board, cool, roll up and slice thinly.
    • Pat prawns dry with paper towels. Heat sesame oil in a wok or open deep frying pan. Add prawns and cook until they turn pink. Set aside and keep warm.
    • Add spring onions, garlic, green chillies and stir-fry over medium heat for 1 minute. Add Knorr Chilli Garlic Sauce, Knorr Chicken Stock Powder, dark soy sauce, fish sauce and Knorr Lime Seasoning Powder.
    • Return the prawns to the wok with the cooked rice, green peas and bean sprouts and toss together in the sauce. Continue stir-frying until the rice and prawns are hot.
    • Carefully stir through the sliced omelet.