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1
Heat 1 tbsp of the groundnut oil in a large frying pan, saute pan or wok.
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2
Add the onions and cook over a medium-high heat until the onions have softened (though still have bite) and are golden.
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3
Remove with a slotted spoon and set aside.
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4
Add another tbsp of the oil, heat and stir fry the red pepper for 2 minutes.
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5
Now add the broccoli and stir fry for another minute.
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6
Add the garlic, chilli and chicken and cook for another 1 1/2 minutes.
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7
Toss in the rice and spring onions and mix everything together lightly - it's important not to press the rice or it will become stodgy - and cook till the rice is heated through, stirring occassionally.
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8
While you are frying the rice, quickly heat the remaining oil in a non-stick frying pan and add the egg.
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9
Cook this as if you are making an omelette, rather than scrambled eggs.
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10
Don't stir the egg but drag the bits which are set round the side into the centre then tip the pan to allow runny egg to set around the outside - keep doing this until it is all cooked.
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11
With a sharp knife cut the egg into thin ribbons.
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12
Add to the rice along with the prawns, soy sauce, sugar, salt and pepper and onions.
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13
Toss and heat through.
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14
Squeeze lime over the top, scatter on the cucumber, peanuts and coriander and serve with lime wedges.
