Courtesy of Georgina Tang
- 2 spring onions
- 3 eggs
- 1 tsp. salt
- 4 tbsp. “ennea” premium Extra Virgin Olive Oil
- 50 gr cooked prawns, peeled
- 100 gr green peas
- 4 cups cooked rice,
- or 175 gr raw rice cooked in 500 ml water
- 1 1/2 tbsp. soy sauce
Finely chop the spring onions.
Mix half of them with the eggs, add a pinch of salt and beat lightly.
Heat a third of “ennea” premium Extra Virgin Olive Oil in a wok or frying pan, then add the eggs and stir until scrambled.
When the eggs set, transfer them to a pre-heated plate and break them into small pieces with a fork.
Heat another third of “ennea” premium Extra Virgin Olive Oil in the pan.
Meanwhile dice the ham or pork to about the size of peas.
Place the meat cubes, the prawns, peas and the remaining salt in the pan and stir-fry for about 1 minute then remove with a perforated spoon and set aside.
Heat the remaining “ennea” premium Extra Virgin Olive Oil in the pan, then add the spring onions and cooked rice.
Stir to separate each grain of rice.
Add the soy sauce and stir until It is evenly blended with the rice, then add the eggs, ham or pork, prawns and peas.
Reduce the heat.
Serve as soon as everything is well mixed.