Everything fried rice

Serves 4
Preparation: 10 mins
Cooking time: 10 mins

2 tbsp oil
2 eggs, lightly whisked
100 gm green prawns, peeled, deveined and chopped (optional)
1 carrot, grated
1 stick celery, finely chopped
¼ Chinese cabbage, shredded
2 cups cooked long grain rice
½ cup frozen peas
2 tbsp light soy sauce
2 tbsp tomato sauce

1. Heat a wok or large frying pan over medium high heat, add half the oil and pour in whisked eggs. Turning the wok in a swirling motion, run egg around the sides of the pan to make a thin omelette. When cooked, turn out onto a board, roll up and cut into thin slices.
2. Reheat wok, add remaining oil and cook prawns in batches until cooked through and prawns change colour. Remove from wok and set aside.
3. Reheat wok, add carrot and celery, and stir fry for 3-4 minutes. Add cabbage, stirring for a further 2 minutes.
4. Add rice, prawns, peas, soy sauce and tomato sauce to the wok. Toss until combined and heated through.
5. Spoon into serving bowls and top with sliced egg.

Tip: If your children don't eat prawns, try it with chicken strips or tofu instead.