Egg Fried Rice With Prawns & Peas
This flavorful and satisfying prawn fried rice recipe is a delightful dish that comes together quickly and easily. With a combination of cooked rice, succulent prawns, vibrant vegetables, and a hint of spice from red chilli, this dish is perfect for a quick weeknight dinner or a delicious lunch option. The fusion of flavors and textures in this prawn fried rice will surely tantalize your taste buds and leave you wanting more.
— Constant Cookbook
Ingredients
- 250g basmati rice
- 2 tbsp vegetable oil
- 2 garlic cloves , finely chopped
- 1 red chilli , deseeded and shredded
- 2 eggs , beaten
- 200g frozen peas
- 1 bunch spring onions , finely sliced
- 285g pack cooked small prawns
- 1 tbsp soy sauce , plus extra for serving, if you like
Instructions
- Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
- Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs – making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 416 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 2.06 milligram of sodium
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