Serves 4-6
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  1. Heat the oil in the wok over a medium-high heat. Add the ginger and garlic, stirring quickly for 30 seconds until just fragrant.
  2. Add the prawns and half of the spring onions. Cook for 2-3 minutes.
  3. Make a hole in the middle of the wok and pour in the beaten egg. Leave it to set for a minute, then break it up with a wooden spoon and stir well to scramble.
  4. Stir in the peas, carrots and sweetcorn and cook for one minute.
  5. Combine the cooked rice and the soy sauce, then stir into the wok. Cook, stirring regularly, for five minutes until heated through.
  6. Add the rice wine and the remaining spring onions, tossing to coat.

Note: Dry sherry can be used as an alternative to rice wine, if you wish.

Nutrition Facts

Per serving: 575kcals, 11.1g fat (2.6g saturated), 99.1g carbs, 3.2g sugars, 17g protein, 4.7g fibre, 0.48g sodium

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