My Favourite Egg Fried Rice Recipe

It's yummy, easy to make and a welcome change from the usual curry fried rice...a Kenwood recipe.
Ingredients                           
225g long grain rice
3 eggs
2 spring onions, finely sliced diagonally
Salt and black pepper
2 carrots
2 tbsp sunflower oil or groundnut oil
1 clove garlic, crushed
75g Cooked and peeled prawns
75g frozen peas, thawed
2 tbspn of soy sauce
Fresh pepper, finely chopped  (optional)
Parboil rice in slightly salted water for about 9-10 minutes, until almost tender. Drain water with sieve.
Place eggs with half the sliced spring onions and seasoning in a bowl and whisk together. Grate the carrots.
Heat oil in frying pan, add the carrot garlic, and pepper and stir-fry for 2 minutes. Add the egg mixture and stirr to scramble and break up.
Add the rice, prawns and peas and stir-fry for 2-3 minutes, until hot. Sprinkle with the soy sauce and remaining spring onions and serve. 

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