This is really Chinese scrambled eggs – it’s syn free, easy and filling. My husband - not on the diet! - loved it and says I can cook it again...

Ingredients
250g rice– I prefer basmati
8 eggs
4 Spring onions, shredded
Cooked prawns
Mushrooms
Finely sliced red and green pepper – much as you like
Tbsp soy sauce


For four – but easy to adapt for fewer or more.


  1. Cook the rice, drain, rinse with cold water and leave to drain completely
  2. Heat four or five sprays on one cal cooking spray in a large non-stick frying pan over a medium heat and sauté the veggies – not the spring onions – until soft. Tip into a bowl.
  3. Beat the eggs with the soy sauce and pour into the pan. Keep stirring until the eggs begin to set.
  4. Stir in the rice and veggies and spring onions,
  5. Keep stirring until the eggs have set.
  6. Serve


Variations
Use any veg you like — tomatoes, frozen peas or broccoli for examples. Add some well cooked bacon, or ham with or instead of the prawns.