Fried Rice

• 3 None eggs, lightly beaten
• 1 tbsp peanut oil
• 1 None onion, cut into thin wedges
• 1/2 None small red pepper, finely chopped
• 3 oz white long grain rice, cooked, cold
• 2.5 oz chicken, cooked, shredded
• 5.25 oz prawns, cooked, peeled
• 1 None medium carrot, cut into matchsticks
• 2 tbsp soy sauce
• 1 clove garlic, minced
• 2 tsp fresh ginger, grated
• 3.5 oz snow peas, thinly sliced lengthwise
• 3 oz fresh bean sprouts, rinsed

1. Lightly coat a large wok with oil. Place over medium heat, add egg and tilt to coat pan. Cook for 1 min, or until set underneath. Fold in 1/2 and cook for 2 mins. Slice and set aside.
2. Add oil and swirl to coat pan. Stir-fry onion and pepper for 1 min. Add rice, chicken and prawns. Stir-fry for 2 mins. Add 1/2 the egg, carrot, soy sauce, garlic and ginger. Stir-fry for 1 min, or until hot. Add snow peas and 1/2 the bean sprouts. Toss to combine.
3. Serve topped with remaining egg and bean sprouts.

eggs, peanut oil, onion, red pepper, rice, chicken, prawns, carrot, soy sauce, clove garlic, ginger, snow peas, fresh bean sprouts

Taken from recipes-plus.com/api/v2.0/recipes/24410 (may not work)