Directions

1. Prep the rice: Add Qetoe Rice to a bowl and cover with just-boiled water. Let it sit, covered, for 5–6 minutes until fully warmed through and fluffy. Drain thoroughly and let it sit for 1–2 minutes to steam off excess moisture before frying.
2. Cook the prawns: Heat 1 tbsp butter and the olive oil in a large non-stick pan or wok. Cook prawns until pink (2–3 mins). Remove and set aside.
3. Scramble eggs: In the same pan, add beaten eggs. Stir until just set, then push to one side.
4. Fry the garlic: Add remaining 1 tbsp butter and garlic. Sauté until fragrant (30 secs).
5. Golden fry the rice: Add prepped Qetoe Rice to the pan. Spread it out and let it sit undisturbed for 1–2 minutes to develop golden edges. Toss and repeat until lightly browned.
6. Finish: Return prawns to the pan with spring onions. Add a dash of sesame oil and soy sauce or lemon juice. Toss everything together and season to taste.
7. Serve hot with optional chili flakes or extra spring onion.