Special Fried Rice
225g/8oz/1 cup long-grain rice
2 tbsp oil
1 green (bell) pepper, seeded and chopped
200g/7oz kale, shredded
250g/9oz cooked peeled prawns (shrimp)
2 tbsp soy sauce
1 tbsp sunflower oil
2 medium (US large) eggs, beaten
2 spring onions (scallions), diced
1 Cook the rice according to the pack instructions.
2 Heat 1 tbsp oil in a wok or deep frying pan and stir-fry the green pepper and kale for 2 minutes. Stir in the prawns, then add the cooked rice and soy sauce and cook for about5 minutes, stirring occasionally.
3 Heat the remaining oil in a non-stick frying pan and add the beaten eggs. Swirl around to cover the bottom of the pan and cook for 2–3 minutes until set and golden.
4 Roll up the omelette and cut it into strips. Serve the rice scattered with omelette strips and spring onions.