• 1 tbsp sesame oil
• 1 bunch spring onions
• 1 red pepper
• 2 garlic cloves
• ½ red chilli
• 250g cooked basmati rice
• 100g sugar snap peas
• 175g frozen peas
• 150g cooked prawns
• large handful of cabbage or kale
• 4 eggs beaten
• 1 tbsp laverbread
• 1 tbsp soy sauce and 1 tbsp toasted sesame seeds

1. Heat a wok and add the oil.
2. Thinly slice the spring onions and pepper and stir fry for a few minutes.
3. Grate or crush the garlic, finely chop the chilli and add to the onions then slice the cabbage or kale and stir fry for a few more minutes. You can add a few tablespoons of water to help soften the cabbage.
4. Chop the sugar snap peas and add to the wok along with the cooked rice, prawns and peas and heat through and cook for a minute.
5. Beat the eggs with the laverbread and soy sauce then add to the rice and stir fry for 2-3 minutes until just set.
6. Season to taste then sprinkle over the sesame seeds and serve immediately.

Recipe by Nerys Howell, originally featured on Prynhawn Da.