Thai fried rice with prawns & peas

Thai fried rice with prawns & peas

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Similar to pad Thai but with better-for-you brown rice, this Asian shellfish pot with egg, coriander and peas is filling and fresh

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
287
protein
22g
carbs
21g
fat
12g
saturates
3g
fibre
3g
sugar
3g
salt
1.9g

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)

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, February 2013

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Comments

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gemdood's picture

Great recipe, dead easy and tasty whilst being healthy too. I used little prawns as that was all I had in the freezer and served with tuna steak. Went down a storm and is on hubby's top notch listing. Will definitely make again. 5 stars !!

soonas's picture
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Quick, delicious and healthy, I would definitely make this again. To cut down on the saturated fat further I used rapeseed oil to cook the rice dish and one of those 1 calorie oil sprays to fry the egg (only needed one spray). The fried egg does add a really nice flavour and as someone said before the yolk running through the rice really adds to the dish. Well worth doing the fried egg and the chilli sauce adds a great kick. Next time I make this I might try throwing on some spring onion at the end.

goonerdon1886's picture

Had this last night. It was a wonderful meal. I used sweet chilli sauce generously as a dressing, which added to the flavours. Highly recommended.

julian-lee-webb's picture

This needs the runny egg yoke filtering its way into the rice that you will miss with an omelet. I'm always disappointed when this is served without a fried egg.
Both fried egg & omelet, are cooked in hot oil. If you want a healthier option, try poaching the egg.

rachi09's picture
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Great reciepe with potential, I wouldnt say it was filling more of a light dinner, I also made a omlette and sliced it placing it on top. If i was to make this again I would try and make it fresher and bolder as lacked a bit in flavour half way threw... ideas: garnish with plenty of spring onions, omit the sliced onion with shallots, bulk it up with some more peas, sliced omlette rather than fried egg & add some white pepper at the end.

latts1529's picture
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Quick easy and very tasty... I poach my eggs... yum yum

Frantic Flapjack's picture
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This was a lovely recipe and tasted so fresh. However, I didn't fry the eggs. Instead, I made a thin omelette which I rolled and then sliced into rings. One for the binder!

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