Thai Prawn Fried Rice
This flavorful Thai fried rice recipe is a delicious way to use up leftover cooked rice. Packed with vibrant colors and bold flavors, this dish is quick and easy to make, perfect for a busy weeknight dinner. With the aroma of red Thai curry paste and the delicate balance of lime juice and fish sauce, this dish is sure to impress your taste buds. Garnish with fresh cucumber, sliced chili, and coriander leaves for an extra pop of flavor and color.
— Constant Cookbook
Ingredients
- 2 tsp vegetable oil
- 2 eggs , beaten
- 1-2 tbsp red Thai curry paste
- 800g leftover cooked rice (275g uncooked)
- 300g frozen peeled prawns , defrosted
- 175g frozen sliced green beans , defrosted
- juice 1 lime , plus extra wedges to serve
- 1 tbsp Thai fish sauce , plus extra to serve
- shredded cucumber, sliced red chilli and coriander leaves, to garnish (optional)
Instructions
- Heat the oil in a large wok or frying pan on a medium heat. Pour in the egg, tilt the pan so it forms a thin omelette and cook for about 1 min until set. Tip out onto a chopping board, roll up, then slice into ribbons. Set aside.
- Heat the curry paste with 1 tbsp water until hot, then tip in the rice, stir to break up and toss to coat.
- Add the prawns and beans, and heat through. Add the lime juice and fish sauce, then stir though the egg strips. Serve the fried rice in bowls with extra lime wedges and fish sauce. Scatter with some sliced cucumber, chilli and coriander leaves, if you like.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 401 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 61 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 2.39 milligram of sodium
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