Chinese eggs

I call this dish ‘Chinese eggs’ for absolutely no good reason except that it features soy sauce and chilli.

I made this today when I was really busy and needed to eat quickly, yet needed something warming and filling.

Ingredients;

one teaspoon olive oil

half teaspoon sesame oil (sesame oil is so strong, that it just needs a tiny dash)

finely sliced spring onions (enough to fit the palm of your hand)

half a hot red or green chilli, finely sliced

one pack cooked king prawns chopped into little pieces

3 eggs, lightly beaten.

gloop soy sauce

Method

Put olive oil and sesame oil into a nonstick frying pan and heat gently.

Add chilli and spring onion and stir for a minute

add finely diced prawns and stir for 30 seconds

add beaten eggs. Leave for about half a  minute so that the bottom just starts to set. Then stir with a wooden spoon, gently until the ingredients are incorporated like scrambled eggs.

Add a gloop of soy sauce, and then serve with steamed rice.

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