Nikki Bonigala

A tasty lunch that you can make in minuets!

Ingredients:

• 1 table spoon peanut oil
• 3 eggs, slightly beaten
• 2 cloves of garlic, crushed
• 2 teaspoons grated fresh ginger
• 6 spring onions, sliced thinly
• 4 cups (600g) cold, cooked long-grained white rice
• 200g cooked prawns
• 1kg chicken suasages
• 1 cup (125g) frozen peas
• 1 cup (80g) bean sprouts
• 1/4 cup (60ml) light soy suace

Process:

1. Brush wok or large frying pan with a little of the oil. Add half of the egg; swril to cover base of wok. Cook, coverd, about 3mins or until cooked through. Remove omelette from wok; repeat with remaing egg. Roll omelettes and slice thinly.
2. Heat remaining oil in wok; stir fry garlic, ginger and onion until fragrent. Add sliced omelette , rice, prawns, chicken suasages, peas, sprouts and sauce; stir-fry until hot.

SERVES: 4 PEOPLE