Speedy Prawn Fried Rice
This delicious Thai prawn fried rice combines the vibrant flavors of fish sauce, garlic, and mixed veggies with succulent prawns and fluffy rice. Quick and easy to prepare, this dish is perfect for a satisfying meal any day of the week. Serve with a sprinkle of fresh coriander for a burst of freshness.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- 1 red onion
- 200g pack mixed vegetable medley
- 200g pack large prawns , raw or cooked, defrosted if frozen
- 3 garlic cloves , finely chopped
- 2 tbsp Thai fish sauce
- 500g cooked, rice , use home-cooked or Tilda Rizazz basmati rice
- chopped coriander and soy sauce, to serve
Instructions
- Heat the oil in a large wok. Add the red onion and vegetables, then stir-fry for 2 mins until starting to wilt. Throw in the prawns, garlic and fish sauce and cook everything together for 3-4 mins until the prawns change colour and cook through. (If using cooked prawns, you just need to stir them into the rice to warm through before serving.)
- Scatter in the rice, then carry on cooking for 3-4 mins until the rice is piping hot. Serve scattered with coriander and pass round the soy sauce bottle for those who want it.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 249 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 1.74 milligram of sodium
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