• For the rice

  • 2 tbsp vegetable oil

  • 4 eggs, beaten

  • 160g (6oz) streaky bacon, cut into small pieces

  • 140g (5oz) frozen peas

  • 600g (1lb 5oz) cooked rice, cold

  • 4 tbsp light soy sauce

  • 1 tbsp sesame oil

  • ground white pepper

  • For the prawns -

  • 3 tbsp groundnut oil

  • 20 raw tiger prawns, heads off, deveined, shell and tail on

  • 20 tbsp tomato ketchup

  • 8 tbsp light soy sauce

  • 4 spring onions, finely chopped


  • 1.

    For the rice-

  • 2.

    Heat a wok and add in the oil.

  • 3.

    Tip in the eggs and stir to scramble then remove and set to one side.

  • 4.

    Put the bacon in the wok and fry until browned and crispy.

  • 5.

    Add the peas and fry for 30 seconds then add in the rice.

  • 6.

    Mix well until the rice has broken down and has heated through.

  • 7.

    Stir in the egg, season with the soy sauce, sesame oil and pepper and serve.

  • 8.

    For the prawns -

  • 9.

    Heat a wok and add in the oil.

  • 10.

    Throw in the prawns and stir-fry until they turn pink.

  • 11.

    Add the ketchup and stir well then add the soy.

  • 12.

    Finally throw in the spring onions and stir again.

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