Prawn and Sweetcorn Egg Fried Rice

Ingredients

• 300 g cooked king prawns
• 600 g cooked long-grain rice
• 200 g tinned sweetcorn
• 3 eggs
• 3 tbsp gluten-free soy sauce
• 1 tbsp sesame oil
• 4 spring onions
• 2 tbsp vegetable oil

Method

1. 1

   Beat the eggs with a pinch of salt. Drain the sweetcorn and slice the spring onions.

2. 2

   Heat the vegetable oil in a large wok over high heat until smoking. Add the rice and stir-fry for 2–3 minutes, breaking up any clumps.

3. 3

   Push the rice to one side. Pour in the beaten eggs and scramble gently until just set, then fold into the rice.

4. 4

   Add the prawns and sweetcorn, tossing everything together over high heat for 2 minutes.

5. 5

   Drizzle over the gluten-free soy sauce and sesame oil. Toss well, scatter over the spring onions, and serve immediately.