Ebi don with stir-fried prawns and soft scrambled egg

Ingredients

For 1 serving

• Shrimp120 g
• Eggs1
• White rice70 g
• Peas60 g
• Ginger5 g
• Soy sauce1 tablespoon
• Peanut oil2 teaspoons
• Spring onions1

Contains: gluten, nuts, eggs, shellfish, soy,

In season: April – June

Method

1. Rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed.
2. Meanwhile, peel the prawns if needed and remove the dark vein; peel and chop the ginger; slice the spring onion; beat the egg.
3. Heat half the groundnut oil in a frying pan over high heat and stir-fry the prawns with the ginger for 2 minutes, until pink and opaque; remove and set aside.
4. In the same pan add the peas with a splash of water and cook over medium heat for 3 minutes, until tender.
5. Lower the heat, add the remaining oil and the egg and scramble gently, until just set and creamy.
6. Return the prawns with the soy sauce, stir briefly and serve on the rice with the spring onion.