10 minute shrimp fried rice

Ingrédients

• 80 ml | 1/3 cup dark soy sauce
• 2 tbsp runny honey
• 1 tbsp sesame oil
• 4 tbsp sunflower oil
• 3 large eggs (lightly beaten)
• 1 onion (very finely diced)
• 5 spring onions (very finely diced)
• reserving some for garnish
• 1 red chilli (deseeded and very finely diced)
• 2 tsp minced garlic (2 cloves)
• 400 g | 14oz raw tiger shrimp (prawns)
• you can also use smaller shrimp
• 1 red bell pepper (very finely diced)
• 1 green bell pepper (very finely diced)
• 120 g | 4oz frozen peas
• 200 g | 7oz cooked rice (those microwavable packets are handy)
• lime wedges to serve
• toasted sesame seeds to garnish

Préparation

1. 1

   Mix the soy sauce, honey and sesame oil together in a small bowl.

2. 2

   Heat 2 tbsp of the sunflower oil in a wok.

3. 3

   Pour in the eggs, leave them to start setting slightly then quickly scramble with a spoon. Set aside and clean the wok (or use a separate frying pan for the eggs).

4. 4

   Heat the remaining sunflower oil in the wok and then cook the onion, spring onions, chilli and garlic for a minute.

5. 5

   Throw in the prawns and keep stirring until they turn pink – this should only take 2 minutes.

6. 6

   Add the chopped peppers and stir to combine. Add the frozen peas and cook for 2 minutes.

7. 7

   Add the scrambled eggs and rice and stir in the soy marinade. Cook until warmed through - another 2-3 of minutes.

8. 8

   Serve with lime wedges and garnish with chopped spring onions and toasted sesame seeds.