2 Cups Cooked White Rice

1 Pound Medium Prawn, Peeled And Deveined

2 Tablespoons Vegetable Oil

2 Cloves Garlic, Minced

1 Small Onion, Diced

Salt To Taste

Black Pepper To Taste

1 Cup Frozen Peas And Carrots

2 Eggs, Beaten

3 Tablespoons Soy Sauce (replace with Tamari if on a Gluten Free Diet)

Step: 1

Heat A Large Skillet Or Wok Over Medium-high Heat. Add 1 Tablespoon Of Vegetable Oil And Swirl To Coat The Pan.

Step: 2

Add The Prawns And Stir-fry For 2-3 Minutes Or Until Pink. Remove The Shrimp From The Pan And Set Aside.

Step: 3

Pour The Beaten Eggs Into The Same Pan. Scramble The Eggs Until They Are Cooked Through. Remove The Egg From The Pan And Set Aside.

Step: 4  

In The Pan, Add the Remaining Oil, Garlic, And Onion. Cook Until Onion Is Translucent. Stir In Frozen Peas And Carrots And Cook Until Heated Through.

Step: 5

Add The Soy Sauce, Salt, Cumin Powder, Red Chili Powder, And Black Pepper To The Pan And Stir-fry For 2-3 Minutes.

Step: 6

Add The Cooked Rice. And Stir-fry For 2-3 Minutes Or Until The Rice Is Heated Through And The Vegetables Are Evenly Distributed.

Step: 7

Add The Cooked Prawn and Fried Egg Back To The Pan And Stir-fry For Another 1-2 Minutes Or Until Everything Is Heated Through.

Step: 8

Serve Hot, Garnished With Sliced Green Onions If Desired.