Jasmin Rice With Prawns And Basil

Ingredients
250g Jasmin/Thai Rice
1 Egg
1 Onion (finely chopped)
350g Prawns
50g Frozen Peas
2 Spring/Salad Onions (chopped into 1/2cm strips)
Oyster/Fish Sauce
A Handful of Basil Leaves (leave 8 whole leaves)
A Splash of Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Large Pan 2/3rds full with boiling salted water
1 Spatula
1 Whisk/Fork
1 Small Bowl

The Good Bit

1. Begin by heating a splash of oil in the wok and starting to cook your rice, whilst waiting for the oil to heat up, crack the egg into the small bowl and whisk with until light and fluffy. Pour this into the wok and swirl around until it sets like a thin pancake and cook until golden, then take out.
2. Roll this up and cut into thin strips. Add a touch more oil to the wok and add the onion and cook until soft (3-4mins) add the prawns and peas and cook again until everything is heated through (5mins or so)
3. The rice should now be ready so drain it then chuck it in the wok, add a little oyster sauce to your required taste, throw in a handful of chopped basil leaves and the spring onions, stir and cook for a couple of minutes (no longer than 2mins)
4. Serve between 4 bowls and add some of the cut egg pancake and 2 whole basil leaves to each bowl to finish it off.

Serves 4