100g frozen cooked and peeled king prawns, defrosted
50g thick-sliced ham, shredded
100g essential Waitrose frozen peas, defrosted
4 salad onions, sliced on the diagonal
50g mange tout, halved
2 tbsp light soy sauce
Cook the rice according to packet instructions and tip into a large tray to cool quickly. Meanwhile, beat the eggs with the sesame oil; set aside.
Heat the vegetable oil in a wok or large frying pan over a high heat. Add the rice and stir-fry for 2 minutes, then add the prawns, ham and peas, and cook for another 2 minutes.
Push the rice to one side and add the eggs, allowing them to set for 10 seconds, then break up and toss with the rice. Add the salad onions, mange tout and soy sauce and cook for a further minute. Serve immediately