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Egg fried rice with prawns & peas

Egg fried rice with prawns & peas

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Rating: 4 out of 5.40 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make your own takeaway favourite with this Chinese-style rice one pot flavoured with soy and chilli

  • Freezable (Freezable if prawns not previously frozen)
Nutrition: per serving
NutrientUnit
kcal416
fat10g
saturates2g
carbs56g
sugars2g
fibre3g
protein28g
salt2.06g
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Ingredients

Method

  • STEP 1

    Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.

  • STEP 2

    Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs – making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.

RECIPE TIPS
PRAWN SUMMER SALAD

Boil 1kg new potatoes until tender, adding peas for the last min. Drain, cool and slice potatoes. Boil eggs for 8 mins, peel, then mash with a fork. Put in bowl with sliced spring onions, diced chilli, 8 tbsp mayo, sliced potatoes, prawns and peas. Add the zest 1 lemon, stir and season. Top with snipped chives.

Goes well with

Recipe from Good Food magazine, July 2009

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Overall rating

Rating: 4 out of 5.40 ratings
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