Fried Rice

1 tbsp vegetable oil (Canola)
1 Egg, lightly beaten
1 tsp ginger, minced
1 tsp garlic, crushed
1 tsp red chilli, finely diced
1 cup Sping Onion (Scallions), chopped (or use 1/2 onion diced)
50 grams red capsicum, finely diced
1 tbsp mirin (Kikkoman Rice Wine)
1/2 cup white rice, cooked and dried
1/2 cup peas, frozen
50 grams sweet corn, frozen
50 grams prawn flesh, cooked and diced

1. Cook rice, drain and spread out on a towel to dry, leave in fridge for 30 minutes or more for best results
2. If you like your fried rice to look brown, add a teaspoon of light soy.

Heat half the oil in wok or heavy based pan, add the egg and spread out, cook through flipping once then remove from pan.
Add remaining oil, ginger, garlic and chilli, cook until fragrant then add the onion and capsicum, cook for 5 minutes or until onion softens.
Add the mirin seasoning, cook stirring for a minute then add the rice, peas and corn, mix together and cook a couple of minutes then add the prawn and egg, cook long enough to heat through, then serve.

Serving Size: serves 2