Rice: 4cups(cooked and refrigerated for 2-3 hours)
Egg: 2(whisked)
Ginger: 2tbsp(grated)
Prawn: 1cup(shelled and cleaned)
Red chilli paste: 1tsp
Oil: 3tbsp
Salt to taste
Method:
Heat 2 tbsp. oil in a wok and saute ginger for 20 seconds. Add prawns and saute for 2 mins. Add egg and stir vigorously to scramble. Remove from pan. Heat 1 tbsp. of oil in the pan and add the red chilli paste, and salt. Stir in the rice and saute for a minute. Add the prawn egg mixture and the spring onion leaves. Saute for 30 seconds.