• Sesame, oil 75 ml
  • Prawns, de-veined and peeled 1 kg
  • Spring Onion, sliced 50 g
  • Garlic crushed 20 g
  • Green chilli, halved 40 g
  • Dark soy sauce 45 ml
  • Fish Sauce (optional) 35 ml
  • Rice, cooked 1.5 kg
  • Green peas, cooked 200 g
  • Bean sprout 100 g
  1. Preparation:

    • Pour the beaten eggs into a hot, lightly greased frying pan and cook for 1-2 minutes until eggs are set.
    • Place omelette 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 omelette.