Thai prawn fried rice

Thai prawn fried rice

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(5 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2
Love stir-fries? Try this one-pot with coconut basmati, shellfish, plenty of veg and green curry paste

Nutrition and extra info

Nutrition per serving

  • kcalories457
  • fat17g
  • saturates5g
  • carbs42g
  • sugars10g
  • fibre11g
  • protein33g
  • salt1.8g
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  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 red pepper, deseeded, quartered and cut into diagonal strips
  • 5 spring onion, whites roughly chopped, greens finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g broccoli, cut into small florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 tbsp green curry paste
  • about 200g pack raw king prawns, thawed if frozen
  • 250g pack pre-steamed coconut basmati rice (we used Tilda)
  • 100g frozen pea
  • 100g beansprout
  • handful chopped basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • fish sauce, to taste

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

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  1. Heat the oil in a wok and stir-fry the pepper, whites of the onions, and broccoli for a few mins to soften. Stir in the curry paste and prawns, and cook for 1 min more.

  2. Add a splash of water, then crumble in the coconut rice, breaking it up with a spoon. Tip in the peas, beansprouts and greens of the onions, and stir-fry until everything has heated through, then add the basil and fish sauce to taste.

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Comments (5)

suzymmorton's picture
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Very easy and very tasty. Will do again.

suzymmorton's picture
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Very quick and easy, and extremely tasty. I used John Torode's thai green curry paste from the prawn squash and pineapple curry on this site which is easily the best thai curry paste I've made (and better than the shop bought jars by a mile). I doubled the veg and used 100g basmati rice which I just cooked the usual way before tipping in at the end. I also steamed the broccoli briefly before adding as I find otherwise the stalks are half cooked and the florets turned to mash. Will definitely be making this again!

sashaknits's picture
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To make this recipe even quicker, easier and cheaper for midweek, I replaced all the veg with a pack of stir-fry veg mix. It's a household regular now!

lizzafezza's picture
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Fab, tasty, quick meal for mid week. I omitted the beansprouts (just coz I didn't have any). Had a nice kick.

eleanormayo's picture
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This was great, made a very easy & tasty midweek supper.

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