2 eggs
1/2 tsp. salt
5 tbsp. peanut oil
1 c. green onions, chopped
4 c. cold cooked rice
2 tbsp. chicken broth
3 tbsp. soy sauce
1/2 tsp. pepper
2 tsp. sesame oil
1/2 lb. fresh peas
1/2 c. fresh carrots, shredded
24 prawns

Beat eggs with 1/4 teaspoon salt in a small bowl. Heat 2 tablespoons peanut oil in a wok over medium heat, 1 minute. Pour in beaten eggs. Stir continuously until eggs are cooked. Dry and separate into small pieces. Remove cooked eggs from wok and set aside. Heat 1 minute. Add green onions and rice. Stir-fry 5 minutes. Add chicken broth, remaining salt, soy sauce. Stir to mix well. Stir in cooked eggs, pepper and sesame oil. Stir in prawns peas and carrots. Serve hot. Makes 4 to 6 servings.