6 cloves of garlic, minced (3 for vegetables & 3 for prawns)
Juice of one lime
400g uncooked prawns
1 tablespoon ginger, minced
1 zucchini, cubed
1 cup frozen peas
½ cup mushrooms, cubed
1 red pepper, diced
3 eggs
2 tablespoons chilli flakes
2 tablespoons tamari
Spring onions, to garnish
Directions
Cook the rice, strain and set aside
Heat coconut in a wok on a medium heat and fry the onion, garlic, ginger, zucchini, red pepper and mushrooms for around 10 minutes or until vegetables are cooked
Add lime juice and 3 cloves of garlic to a mixing bowl, add the prawns and coat well
Add to a frying pan with a little coconut oil and cook the shrimps for a few minutes until they turn red
Add rice to the wok with the vegetables and mix well
Push the fried rice away from one side of the wok, crack the egg and leave it to cook for around a minute. Then scramble the egg until it is cooked and mix throughout the rice. Do the same for the remaining two eggs
Add peas and season with tamari, pepper and chilli flakes
Serve with the cooked shrimps and a sprinkling of spring onions
Recipe by at https://www.caseyjade.com/prawn-fried-rice/