Prawn fried rice

• Frozen cooked prawns250g
• Basmati rice300g
• Free range eggs (15 pack)3
• Frozen garden peas200g
• Spring onions (bunch)1
• Soy sauce45ml
• Vegetable oilstore cupboard20ml

Plus salt and pepper. About £4.33 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack, then spread out to cool. Rice cooked the day before works best: keep it in the fridge and use within 24 hours.

2. 2

   Defrost 250g prawns following the pack. Heat 2 tbsp oil in a wok and stir-fry 200g frozen peas for 3 minutes.

3. 3

   Push to one side, add 3 beaten eggs and scramble until just set.

4. 4

   Add the rice, prawns and 3 tbsp soy sauce and stir-fry for 4-5 minutes until piping hot. Serve topped with sliced spring onions.