This is a tasty, nutritious and fast mid week dinner that would give Jamie Oliver and his 15 minute meals a run for his money. I always have prawns in the freezer as they defrost in no time at all, as well as a packet of ready-to-go precooked rice. These packets are always super-handy for emergency ‘gotta eat NOW’ dinners.

Ingredients (Serves 2)
2 tsp sesame oil
1 tbsp plain oil (e.g. canola, vegetable, rice bran)
2 eggs
2 tsp grated ginger (stuff out of a jar is fine!)
1/2 c each frozen corn and peas
3 asparagus spears , sliced (if asparagus is out of season, substitute with frozen beans, small broccoli florets, or thiny sliced carrot – basically use whatever you have!)
1/2 red capsicum
1/2 long red chilli, finely sliced (more if you like it hot) – optional
4 spring onions (not in my photos, I’d run out!)
10-15 large raw prawns, peeled and cleaned
250 g cooked rice (I used a packet of Uncle Ben’s Express Long Grain Rice – cooks in 2 mins in the microwave!)
1 Tbsp soy sauce
1 Tbsp oyster sauce
Extra sweet chilli or soy sauce, to serve – optional

Step 1: Heat a non-stick frying pan over medium heat. Add 1 tsp sesame oil and the eggs. Swirl the egg to coat the pan. Cook for 1 minute or until the egg has set. Remove from pan onto a plate. Set aside.  When cool cut into thin strips.
Step 2. Heat the now empty frying pan over a high heat. Add the remaining 1 tsp sesame oil, the plain oil, ginger, chilli, asparagus (or substitute), red capscicum and spring onion and cook for 1 minute. Add the defrosted prawns, peas and corn and cook for 2 minutes.
Step 3: Add the rice, soy and oyster sauce and cook for 2 minutes or until warmed through. Fold the egg strips through right at the end.
Step 4: Drizzle with sweet chilli sauce (and maybe a little extra soy) to serve. Eat immediately.

Ingredient line up
Egg – easy peasy
Cook veges with ginger, add prawns, add everything else