Marion Grasby’s light recipe is a deliciously easy option for summer evenings.


  • Omelette:

  • 2 eggs

  • 1 tsp fish sauce

  • black pepper

  • 2 tbs vegetable oil

  • 2 tbs vegetable oil

  • 2 garlic cloves, finely chopped

  • ½ brown onion, sliced

  • 200g raw prawns, peeled and deveined

  • 3 cups day-old cooked rice

  • 1 tbs fish sauce

  • 1 tbs soy sauce

  • 1 tsp sugar

  • black pepper

  • 1 bunch coriander, roughly chopped

  • 2 stems spring onion

  • 1 lemon, cut into wedges

  • ½ continental cucumber, sliced on the diagonal

  • Fish Sauce with Chilli:

  • ¼ cup fish sauce

  • 1 long red chilli, finely sliced


  • 1.

    Whisk eggs, fish sauce and a generous grinding of black pepper. Heat 2 tbs vegetable oil in a wok and pour in egg mixture. Cook omelette for about 2 minutes or until brown and then flip over. Cook for 10 seconds and remove from heat. Slice into thin strips and set aside.

  • 2.

    Heat another 2 tbs vegetable oil in the wok and stir fry garlic and onion until fragrant (about 20 seconds). Add prawns and stir fry for another 20 seconds. Add rice, fish sauce, soy sauce, sugar and another generous grinding of black pepper. Stir fry for another 20 seconds or until rice is evenly coated with sauce. Mix through omelette strips and coriander.

  • 3.

    For the fish sauce with chilli, combine the two ingredients in a small serving bowl.

  • 4.

    Serve fried rice alongside bowl of fish sauce with chilli, cucumber and wedges of lemon.


Preparation Time: 15 minutes

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