• 2 1/2 tbs sunflower oil
• 3 eggs, lightly beaten
• 2 small red chillies, seeds removed, chopped
• 6 spring onions, finely shredded
• 2 garlic cloves, finely chopped
• 400g peeled green prawns, tails intact
• 200g medium-grain rice, cooked to packet instructions
• 1/3 cup (80ml) soy sauce
• 1 tsp sesame oil
• 2 tbs sweet chilli sauce
• 1 cup (120g) frozen peas
• Coriander leaves and lime wedges (optional), to serve

Method

• Heat 2 tsp sunflower oil in a wok or large frypan over medium- high heat. Add the egg and cook, stirring, for 1-2 minutes until softly scrambled. Remove egg from the pan and set aside.
• Add remaining 2 tbs sunflower oil to the pan, then cook chilli, spring onion and garlic, stirring, for 1 minute or until fragrant.
• Add prawns and cook for 2-3 minutes until opaque.
• Return egg to the pan with rice, soy, sesame oil, sweet chilli sauce and peas, then cook, stirring, for 2-3 minutes to warm through.
• Garnish with coriander and serve with lime wedges, if using.