Egg fried rice with chicken and prawns

Viva 21/8/2009

Amanda Laird

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Serves 4

3 tbsp	Peanut oil
16	Prawns, peeled and de-veined
3	Eggs, lightly beaten
600 g	Chicken thighs, boneless and skinless, sliced
3 tsp	Ginger, finely chopped
3 cloves	Garlic, finely chopped
3 cups	Long grain rice, cooked
2 tbsp	Light soy sauce, or tamari
3 tsp	Oyster sauce
1 tsp	Sesame oil
1	Salt, to season
3	Spring onions, sliced
4 tsp	Toasted sesame seeds
1 to serve	Red chilli, dried flakes

Heat a wok or large frypan. Add 1 tablespoon of the peanut oil then the prawns and cook over a high heat until just done - approximately two minutes.
Remove then add the egg and gently stir until just set. Remove to a plate and slice.
Keep the wok hot, add another tablespoon of the oil then the chicken and cook for approximately 6-7 minutes while stirring, or until done then remove.
Wipe the wok again if necessary then add the final tablespoon of oil.
Add the ginger and garlic. After a minute add the rice. Stir fry for two minutes then return the prawns, chicken and egg.
Add the soy, oyster and sesame sauces. Taste for seasoning then stir through the spring onion.
Serve in bowls or boxes topped with toasted sesame seeds and chilli.