Ingredients
Peanut oil
3 eggs
3 tbsp sesame seeds, toasted
2 garlic cloves, finely chopped
1 tbsp. ginger, grated
1 bunch of spring onions, chopped
½ cup celery heart and leaves
½ punnet cherry tomatoes, halved
½ a cup of baby corn, halved length ways
4 cups cooked cooked brown rice or quinoa
3 tbsp soy sauce or tamari
½ tsp pepper
1 cup of cooked prawns
½ bunch of coriander, to serve
Method
In a bowl, add eggs and toasted sesame seeds and whisk.
Add 2 tablespoons of peanut oil to a hot pan and quickly soft-scramble the eggs. Remove the eggs and put aside.
In the same wok, coat with oil and stir-fry garlic and ginger. Add all vegies and stir fry. Add rice
and soy sauce, white pepper and add prawns. Serve with coriander on top.
