http://www.youtube.com/watch?v=Gon7NuA-lMQ
Ingredients
Serves: 2
2 tablespoons vegetable oil
3 eggs, beaten
1 courgette, chopped
1 carrot, chopped
8 spring onions, sliced
1 clove garlic, crushed
300g cooked rice
250g cooked prawns
2 tablespoons dark soy sauce
2 tablespoons ketchup
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
1 teaspoon sweet chilli sauce
2 tablespoons fresh chives, chopped
1. Heat half of the oil in a wok over medium heat. Swirl the beaten egg into the wok so that it coats the surface. Flip the egg after 30 seconds, and cook for an additional 20 seconds on the other side. Remove the egg from the pan and, when cool enough to handle, roll up on a cutting board. Slice the rolled egg to make thin strips and set aside.
2. Heat the remaining oil in the wok over medium-high heat. When hot, add the courgette, carrot and spring onions. Stir fry for three minutes. Add the garlic, rice, prawns, soy sauce, ketchup, sugar, sesame oil and chilli sauce; stir thoroughly.
3. Serve immediately, topped with the egg strips and chopped chive.
