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 eggs, beaten
    Eggs

    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)
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 300g frozen peeled prawn, defrosted
    Prawn

    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

    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, questions and tips

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lexy231282
20th Jan, 2013
5.05
Made this to go with a thai red curry, was perfect. Really delicious. Would be great on it's own too, will be making again for sure!
wemwom
7th Jan, 2013
4.05
Deliciousness! I used a mix of mange tout and green beans, chopped up a little chilli to give it a kick, and used brown rice instead. Excellent little tummy filler.
raven
13th Dec, 2012
3.05
This is quick and simple, especially if you have leftover rice to use up but nothing special. The children liked it but neither said it was a make again.
abbi_v
30th Sep, 2012
1.05
Not sure if I did something wrong on this recipe but I found it bland and very dry. Won't make again.
cldaniels
30th Sep, 2012
Even my fish sauce hating partner loved this. Really quick and simple.
emma_danielle
10th Aug, 2012
5.05
This was really nice and quick and easy! Used onion and red pepper instead of the green beans and cucumber.
thecherub's picture
thecherub
19th Jul, 2012
3.05
This was good but not amazing. I think the prawn laksa on this site is far better and uses similar ingredients. I used peas instead of beans but otherwise stuck to the recipe. Might do again but in no mad rush to do so.
chanelu
17th Jul, 2012
4.05
It's a good recipe, quick and simple - really depends on the quality of the curry paste used though! I recommend going the extra length of getting something authentic Thai as opposed to supermarket versions.
jemjowhite
3rd Jul, 2012
5.05
Super quick and super tasty- I used chilli and coriander prawns and tilda coconut and chilli rice which only added to the pleasure. Will definitely make this one again soon.
becstick
14th Jun, 2012
5.05
This was fantastic and oh so simple to make (I replaced the beans with frozen peas and didn't bother to defrost them), thumbs up!

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