Combine 1 tbsp oil and garlic in a large snap lock plastic bag. Add prawns and toss to coat in mixture. Seal and refrigerate for 15 minutes
Heat remaining 1 tbsp oil in a wok over high heat. Swirl eggs around wok and cook for 1-2 minutes until set. Fold omelette over and transfer to a plate then roll and slice
Add prawns to wok and stir-fry for 2-3 minutes until pink and almost cooked through. Add green onions, cooked rice and frozen peas. Stir-fry until hot. Toss through omelette, soy sauce, sweet chilli sauce and coriander. Scatter with extra coriander leaves and serve
Tips & Hints:
You'll need to cook 2 1/2 cups jasmine rice to make 5 cups cooked rice. Cook the rice the day before and refrigerate in an airtight container. Alternatively, use the equivalent in quick-cook microwave rice.
It’s a secret that needs to be shared: Guava & Pear love seafood! This is a match made in heaven as the prawns coated in a marinade of garlic and oil and then tossed with sweet chilli, soy & onions meld with the balanced flavours from the Guava and Pear Mineral Water. Be sure to use reduced salt soy sauce and this dish will reward you for it.
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