1. Heat a large frying pan over medium heat and add the oil and onion, frying for about 3 minutes until the onion is fragrant and caramelised. Add the garlic and ginger and fry for about a minute. Add the carrot, tomatoes, capsicum and peas and cook for another 2 minutes until the vegetables soften slightly, then add the prawns and cook for a minute, until the prawns just start to change colour.

2. Add the rice to the frying pan and mix well. Move the rice to one side of the pan and crack the eggs into the open side (you may need to add a little extra oil if the pan is looking too dry). Add the curry powder, soy sauce and wine to the pan and mix well with the rice and egg. Season well with salt and pepper, then remove to a serving plate. Scatter with spring onions to serve.

Adam's tip: The two most common mistakes when making fried rice are not using enough oil, and not seasoning the rice well enough with salt. Use enough oil to coat the grains, and taste the dish while you're cooking.

Also try: 15 extra special fried rice recipes

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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