Thai Fried Rice With Prawns & Peas
This vibrant dish is a quick and satisfying meal that brings together tender prawns, nutty brown rice, and a kick of heat from red chillies. Topped with a perfectly fried egg, this flavorful fried rice is a feast for the senses, finished off with a sprinkle of fresh coriander and a drizzle of chili sauce for an extra punch of flavor. Enjoy this delicious combination of textures and flavors in every bite!
— Constant Cookbook
Ingredients
- 2 tbsp vegetable oil
- 1 red onion , halved and sliced
- 2 garlic cloves , sliced
- 1 red chilli , sliced
- 250g raw large peeled prawns
- 300g cooked brown rice (about 140g uncooked rice)
- 75g frozen peas
- 1 tbsp dark soy sauce
- 1 tbsp fish sauce
- small bunch coriander , roughly chopped, plus a few leaves to serve
- 4 large eggs
- chilli sauce , to serve (optional- we used sriracha)
Instructions
- Heat 1 tbsp of the oil in a wok, add the onion, garlic and chilli, and cook for 2-3 mins until golden. Add the prawns and cook for 1 min. Tip in the rice and peas, and keep tossing until very hot. Add the soy and fish sauce, then stir through the chopped coriander. Keep warm while you fry the eggs.
- Heat the remaining oil in a frying pan and fry the eggs with some seasoning. Divide the fried rice mix between 4 bowls and top each with a fried egg. Serve scattered with coriander, with chilli sauce, if you like.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 287 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 1.9 milligram of sodium
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