This Chinese twist on scrambled eggs is packed with protein and has bags of flavour to boot. Eggs, spring onions, ginger, chilli and soy sauce are combined with prawns and a drop of sesame oil to create a well-flavoured dish just perfect for breakfast or lunch.
- 4 eggs
- 100g prawns, cooked
- 4 spring onions
- 1 thumb-sized knob ginger
- 1 garlic clove
- 1/2 red chilli
- Large handful fresh beansprouts
- 1 tbsp. sesame oil
- 1 tbsp. soy sauce or more to taste
Slice the ginger into matchsticks. Thinly slice the garlic and red chilli. Shred the spring onions.
Heat the oil in a large frying pan or wok. Add the prawns and stir fry until they get a little colour. Add half of the spring onions, the beansprouts, the ginger, garlic and chilli and fry until fragrant for a minute or so.
Add the eggs and fry for a few minutes. Move the eggs around with a spatula or until they are set. Once completely set, add the soy sauce, sizzle, and then serve hot from the pan.