Scrambled egg stir-fry

• oil1 tbsp tbsp
• cooked prawns↗100g g

  defrosted if frozen

• ginger↗thumb sized knob of

  (no need to peel), grated

• fresh beansproutslarge handful

  large handful

• spring onions↗4

  sliced

• eggs↗4

  beaten

• soy sauce↗1 tbsp tbsp

  plus extra to taste

Step-by-step instructions

1. 1

   Heat the oil in a wok or frying pan and stir-fry the prawns on a high heat for 30 secs until they start to take on a little colour. Tip in the ginger, bean sprouts and half of the spring onions and stir-fry for another 30 secs, then turn down the heat and pour in the eggs.

2. 2

   Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble. When all of the egg has set, tip in the soy sauce and let it sizzle for a few seconds. Serve sprinkled with the rest of the shredded spring onion and season with more soy sauce to taste.