Ingredients

• 225g (8oz) long grain rice
• 3 eggs
• 2 spring onions, finely sliced diagonally
• salt and freshly ground black pepper
• 2 carrots
• 30ml (2 tbsp) sunflower oil
• 1 clove garlic, crushed
• 1 chilli, finely chopped, optional
• 75g (3oz) cooked peeled prawns
• 75g (3oz) frozen peas, thawed
• 30ml (2 tbsp) soy sauce

Tools

• Kitchen Machine
• Balloon Whisk
• Pro Slicer
• Grater
• Roto Food Cutter

Method

1. Cook the rice in slightly salted boiling water for about 9-10 minutes, or until almost tender. Drain, rinse with boiling water and drain well.
2. Meanwhile, place the eggs, half the sliced spring onions and seasoning in the Kenwood Bowl. Fit the Whisk and whisk together. Using the Slicer Shredder, fitted with the coarse shredding plate or drum, grate the carrots.
3. Heat the oil in a wok or large frying pan, add the carrot, garlic and chilli, if using and stir-fry for 2 minutes. Add the egg mixture in a thin stream and stir to scramble and break up.
4. Add the rice, prawns and peas and stir-fry for 2-3 minutes, until hot. Sprinkle over the soy sauce and remaining spring onions and serve at once.

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