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Thai prawn fried rice

Thai prawn fried rice

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(25 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
This delicious Asian supper is faster, healthier and cheaper than a takeaway - ready in a super-quick 20 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal401
  • fat7g
  • saturates2g
  • carbs61g
  • sugars1g
  • fibre1g
  • protein27g
  • salt2.39g
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Ingredients

  • 2 tsp vegetable oil
  • 2 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1-2 tbsp red Thai curry paste
  • 800g leftover cooked rice (275g uncooked)
  • 300g frozen peeled prawn, defrosted

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 175g frozen sliced green bean, defrosted
  • juice 1 lime, plus extra wedges to serve

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp Thai fish sauce, plus extra to serve
  • shredded cucumber, sliced red chilli and coriander leaves, to garnish (optional)

Method

  1. 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.

  2. Heat the curry paste with 1 tbsp water until hot, then tip in the rice, stir to break up and toss to coat.

  3. 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.

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Comments (26)

mrsdrummond's picture
4

yummy but very filling. good if you need to carb up!

corasingapore's picture
4

Nice. More pop star than rock star but it's ok. Also popped in a few super snaps, baby corn, beansprouts, enoki mushrooms, coriander and used brown rice. Tasty and will probably make again.

tamz_m's picture
5

This dish tasted great, and the fact it was healthy was a bonus. I cooked the chilli with it rather than adding it after and this gave it a nice kick, but it wasn't too spicy.

Frantic Flapjack's picture
4

This was really quick to make and tasted lovely. I used peas instead of green beans. Tasted great with some chilli sauce.
Very generous portions too.

fidorka's picture
5

Spot on recipe of the day as I had cooked too much rice the day before, and for some reason took prawns out of freezer previous night.
It tasted surprisingly well with the cucumber and I did not have any green beans, but added sliced spring onions which added some flavours. I cooked the prawns little bit with garlic too.
Will do again.

yvonnelove's picture
5

Yum yum! Nice and tasty for a quick midweek meal.

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