Ingredients

Step by step

1. Cook the rice in a pan of boiling water for 10 minutes until tender. Drain and rinse in cold water, to separate the grains.
2. Meanwhile heat 1 teaspoon of the vegetable oil in a wok or nonstick frying pan (about 22cm base diameter) and add half of the beaten egg, swirling around the pan to form a thin pancake- like omelette. Cook for just 1minute until set, season with salt; remove from the pan and repeat with the remaining egg. Set aside to cool.
3. Heat the remaining oil in the same pan and add the garlic and prawns and stir-fry over a high heat for 1 minute. Add the 5 spice and spring onions and cook for another minute.
   Tip

   Frozen king prawns are a great midweek standby. Put them in a bowl of cold water for 10 minutes for speedy defrosting, then drain.
4. Add the spinach, in 2 batches, stirring until wilted down, then add the cooled rice and toss everything together well for 2 minutes, stirring all the time until the prawns are cooked and the rice is hot. Stir in the soy sauce; cook for 1 more minute.
5. Spoon the rice into serving bowls. Roll up the omelettes, cut into slices and serve on top of the rice; scatter the peanuts on too. Serve with extra soy sauce, if you like.