Thai prawn fried rice
This delicious Asian supper is faster, healthier and cheaper than a takeaway - ready in a super-quick 20 minutes
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
- 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.
PER SERVING
401 kcalories, protein 27g, carbohydrate 61g, fat 7 g, saturated fat 2g, fibre 1g, sugar 1g, salt 2.39 g
Recipe from Good Food magazine, December 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1813644/
http://www.bbcgoodfood.com/recipes/1813644/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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)
In association with Ocado
Need to buy ingredients?
Let Ocado deliver what you need for this recipe, right to your kitchen table.
Search Good Food
A superhealthy recipe that's ideal for cooking with young children
2
ratings
Refreshing lychee & lime sorbet
Turn a can of lychees into a no-fat fragrant dessert. A perfect ending to many meals
8
ratings
Advertisement
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
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)
PER SERVING
401 kcalories, protein 27g, carbohydrate 61g, fat 7 g, saturated fat 2g, fibre 1g, sugar 1g, salt 2.39 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
12 December 2011
Yvonne rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
13 December 2011
Martinka rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
15 December 2011
Frantic Flapjack rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
10 January 2012
absco rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
19 April 2012
tamz rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.