Cook the rice according to the packet instructions. Drain well.
Step 2
Heat 1tsp sesame oil in a large non-stick frying pan. Pour in half the beaten eggs and tilt the pan around over the heat for about 1min until egg is set. Tip the omelette onto a warm plate. Repeat with 1tsp sesame oil and the remaining beaten egg to make another omelette. Tip onto another warm plate.
Step 3
Add remaining oil to the pan and stir in rice and peas. Stir-fry for 2-3min until peas are cooked. Add the prawns.
Step 4
Roll up the omelettes, roughly chop a third of one, then slice the remainder into strips. Add the chopped omelette to the rice, peas and prawns, then cook for 1-2min to heat through. Divide among four bowls, top with the sliced omelette and eat immediately.
Per Serving:
Calories: 350
Total carbs: 36 g
Total fat: 13 g
Saturated fat: 2 g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
