Scrambled Egg Stir - Fry with Prawns and Bean Sprouts

1 tablespoon oil
100g cooked prawns , defrosted if frozen
Thumb sized knob of ginger (no need to peel)
Large handful fresh bean sprouts
4 spring onions , sliced
4 eggs , beaten
1 tablespoon soy sauce , plus extra to taste

Heat the oil in a wok or frying pan and stir-fry the prawns on a high heat for 1 minute until they start to take on a little colour.

Tip in the ginger, bean sprouts and half of the spring onions and stir-fry for another 1 minute, then turn down the heat and pour in the eggs.

Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble.

When all of the egg has set, tip in the soy sauce and let it sizzle for a few seconds.

Serve sprinkled with the rest of the shredded spring onion and season with more soy sauce to taste.

Stir-fry chunks of tofu instead of prawns, or add extra veg such as water chestnuts or shredded bok choi.

Stir - fry 200 g mushrooms before you add the beans sprouts and prawns, then tip in 200 g cooked, cooled rice just before the egg has completely set.

296 kcalories, protein 28g, carbohydrate 2g, fat 20 g, saturated fat 4g, fibre 1g, salt 3.81 g