Stir-fried rice with prawns
- Cook rice in plenty of boiling, salted water for 12 minutes, then drain well in a colander.
- Heat a wok, add a little oil and add the prawns (peeled, rinsed and drained). Toss and stir-fry over high heat for three to four minutes until prawns turn bright pink. Remove to one side. Add a little more oil to the wok, then add the grated ginger, sliced spring onions and peas (blanched for one minute in boiling water) and stir-fry for two to three minutes to brown. Remove to one side.
- Add a little more oil and then the rice to the wok with the oyster and soy sauces, tossing over a high heat for five minutes until lightly browned.
- Return all ingredients to the wok and stir-fry for a few minutes until hot. Serve scattered with fresh coriander.