Egg fried rice with prawns

• vegetable oil↗2 tsp tsp
• eggs↗2

  beaten

• red Thai curry paste tbsp
• leftover cooked rice800g g

  (275g uncooked)

• frozen peeled prawn↗300g g

  defrosted

• frozen sliced green bean↗175g g

  defrosted

• juice 1 lime

  plus extra wedges to serve

• Thai fish sauce↗1 tbsp tbsp

  plus extra to serve

• shredded cucumber, sliced red chilli and coriander

  leaves, to garnish (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large wok or frying pan on a medium heat. Pour in the egg, tilt the pan so it forms a thin omelette and cook for about 1 min until set. Tip out onto a chopping board, roll up, then slice into ribbons. Set aside.

2. 2

   Heat the curry paste with 1 tbsp water until hot, then tip in the rice, stir to break up and toss to coat.

3. 3

   Add the prawns and beans, and heat through. Add the lime juice and fish sauce, then stir though the egg strips. Serve the fried rice in bowls with extra lime wedges and fish sauce. Scatter with some sliced cucumber, chilli and coriander leaves, if you like.