Serves 4
Preparation time: 10 mins
Cooking time: 10 mins

2 tablespoons sesame or peanut 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 brown rice
½ cup frozen peas or corn kernels
2 tablespoons light soy sauce
2 tablespoons 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 omelette out onto a board, roll up and cut into thin slices.
  2. Reheat wok, and add remaining oil. 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: you can use any vegetables or meat to make this recipe. If you have a mix of leftovers in the fridge, throw them in as well – anything goes!

Older children might want to try using chopsticks to eat their fried rice. But keep a fork handy just in case!