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A Little More Effort
2 eggs, lightly beaten
400–450g bag frozen raw prawn meat, thawed
1 Tbsp sesame oil
2 spring onions, sliced
1 clove garlic, crushed
½ cup Wattie's Bit on the Side Sweet Chilli Sauce
1 Tbsp dark soy sauce
1 Tbsp fish sauce (optional)
Juice of 1 lime (or lemon)
3 cups cold cooked rice
100g snow peas, trimmed and sliced thinly
Pour the beaten eggs into a hot, lightly greased frying pan and cook for 1–2 minutes or until the eggs are set. Turn the omelette onto a chopping board, cool, roll up and slice thinly.
Pat the prawns dry with paper towels. Heat the sesame oil in a wok or wide deep frying pan. Add the prawns and cook over high heat until they turn pink. Set aside and keep warm.
Add the spring onions and garlic and stir-fry over medium heat for 1 minute. Add the Wattie's Bit on the Side Sweet Chilli Sauce, dark soy sauce, fish sauce if using and lime juice.
Return the prawns to the wok with the cooked rice and snow peas and toss together in the sauce. Continue stir-frying until the rice and prawns are hot. Carefully stir through the sliced omelette. Serve with steamed Asian greens.
Reheating cooked rice requires caution due to a bacterium that can cause food borne illness. When dealing with cooked rice, you should refrigerate as soon as cooled and do not reheat more than once. Because this recipe uses cooked rice, it should not be reheated again. Discard any leftovers.