INGREDIENTS
70g fresh prawns
1 bowl leftover rice
1 egg, lightly beaten
1 garlic clove, crushed
handful fresh coriander leaves
1 tbsp vegetable oil
METHOD
1. Heat the oil in a wok, and fry the prawns and garlic for about 2 minutes. Add rice and cook for about 5 minutes or until heated through. Add the egg and coriander leaves, stir well and cook for about 3 minutes.
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