3 cups cooked white rice 100g long beans - sliced thinly 7 garlic - chopped 12 medium size prawns - de-vein and leave the tail on 2 eggs - beaten 2 stalks of spring onions - shredded 4 tbsp olive oil Salt to taste Pepper to taste
Heat 2 tbsp of oil and when heated, fry the eggs into a very thin omelet. Remove and once cool down, slice into thin long stripes. Add the balance of another 2 tbsp of oil into the same wok, and fry the garlic and prawns. Keep frying until the prawns are cooked. Put in the rice, long beans, salt and pepper to taste. Stir to blend all the ingredients together. Lastly, goes in the eggs and spring onions. Stir in for another 2 mins and remove from heat to be served.