Prawn Nasi Goreng

Prawn Nasi Goreng

Serves 4

Full Choice 3 pts per serving

No Count ½ pt per serving

frylight

2 medium eggs, beaten

6 spring onions, sliced

1 carrot, peeled and finely diced

300g white cabbage, thinly sliced

1 garlic clove, crushed

300g cooked rice (use 130g dry weight)

200g cooked prawns

1½ tbsp soy sauce

1 tbsp tomato ketchup

1 tbsp brown sugar

1 tsp sesame oil

1 tbsp chilli sauce

fresh chives to garnish

Spray a non-stick pan with frylight and heat over a medium heat.  Add the eggs and swirl to pread the mixture thinly over the surface of the pan.  Cook for 30 secs then flip over.  Cook for 10 secs then remove to a chopping board, roll up and slice into thin ribbons.  Set aside.

Heat a large pan or wok and spray with frylight.  Add the spring onions, carrot and cabbage and cook for 3 mins until tender.  Add garlic, rice and prawns and toss with the veg.  Combine soy sauce, ketchup, sugar, sesame oil and chilli sauce.

Stur through the rice and serve topped with the egg and chives.

Alternatively, serve this with a fried egg on top, adjusting the points as necessary.