small bunch coriander, roughly chopped, plus a few leaves to serve
4 large eggs
chilli sauce, to serve (optional- we used sriracha)
Heat 1 tbsp of the oil in a wok,
add the onion, garlic and chilli,
and cook for 2-3 mins until golden.
Add the prawns and cook for
1 min. Tip in the rice and peas,
and keep tossing until very hot.
Add the soy and fish sauce, then
stir through the chopped coriander.
Keep warm while you fry the eggs.
Heat the remaining oil in a frying
pan and fry the eggs with some
seasoning. Divide the fried rice
mix between 4 bowls and top
each with a fried egg. Serve
scattered with coriander, with
chilli sauce, if you like.