Ingredients

• 2 tbsp groundnut oil
• 1 shallot
• finely sliced
• 1 clove garlic
• sliced
• 1 red chilli
• sliced
• 75g/2¾oz raw king prawns
• 55g/2oz basmati rice
• cooked to packet instructions and cooled
• ½ tsp light soy sauce
• ½ lime
• juice only
• ½ tsp soft dark brown sugar
• ½ tsp tomato purée
• 2 spring onions
• sliced
• 1 carrot
• peeled into ribbons
• 1 free-range egg
• sea salt and white pepper

Directions

• Heat 1 tablespoon of groundnut oil in a wok
• add the shallot
• garlic and red chilli and stir-fry for 2 minutes. Add the prawns
• stir-fry for 1 minute
• then add the cold rice and fry for a further minute.
• Mix the soy sauce
• lime juice
• brown sugar and tomato purée together in a small bowl and add to the pan
• along with the spring onions and carrot ribbons and mix well. Continue to cook over a medium heat for 5 minutes
• stirring occasionally.
• Heat 1 tablespoon of groundnut oil in a small frying pan
• crack the egg in and place over a medium high heat. Fry the egg for a minute or so
• using a spatula to baste the hot oil over the yolk to cook it to your liking.
• Season the rice with salt and white pepper and serve in a shallow bowl. Top with the fried egg.