Boil the rice following pack
instructions, adding the peas for
the final min. Drain.
Heat half the oil in a wok. Pour in
the egg and stir-fry until scrambled.
Tip onto a plate and set aside.
Wipe the wok with kitchen paper,
then heat the remaining oil. Toss in
the meat, garlic, spring onions and
pepper, and stir-fry until the pepper
starts to soften. Add the five-spice,
rice, peas and soy, then stir-fry for
5 mins more. Finally add the
beansprouts, if using, the egg and
prawns, and stir-fry to heat through.