Shrimp Egg Fried Rice

Use chilled, day-old rice for the best texture and fry over high heat to prevent sogginess.

2 tablespoons vegetable oil

500g prawns, peeled and cleaned

4 spring onions, sliced

2 carrots, finely diced

90g (1 cup) Tenderstem broccoli, roughly chopped

2 cloves garlic, chopped

1 teaspoon fresh ginger, grated

130g (1 cup peas), optional

600g (3 cups) cooked jasmine or basmati rice, cold

4 eggs, lightly beaten

2–3 tablespoons soy sauce

1 teaspoon sesame oil, optional

Salt and black pepper

To garnish

Spring onions

Fresh coriander and basil

Micro herbs

Break up the cold rice and set aside.

Heat 1 tablespoon of oil in the Le Creuset Carbon Steel Wok. Cook the prawns for 2–3 minutes until pink, then remove from the heat.

Heat the remaining oil. Fry spring onions and carrots for 1–2 minutes. Add broccoli, garlic and ginger. Sauté briefly, then remove vegetables.

Scramble eggs in the Le Creuset Carbon Steel Wok until just set.

Return rice, vegetables and prawns to the wok. Toss 2-3 minutes over high heat. Add soy sauce and sesame oil. Season to taste.

Finish with fresh coriander and basil and serve immediately.