Spiced rice with prawns

Spiced rice with prawns

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(57 ratings)

Prep: 5 mins Cook: 15 mins - 20 mins


Serves 4

Straight-from-the-wok spicy supper with rice, prawns and bacon - ideal for Autumn evenings

Nutrition and extra info

Nutrition: per serving

  • kcal411
  • fat14g
  • saturates3g
  • carbs50g
  • sugars0g
  • fibre3g
  • protein25g
  • salt1.63g
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  • 200g long grain rice
  • 175g frozen peas
  • 2 tbsp oil, plus a drop extra
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 rashers streaky bacon, chopped
  • 1 tbsp tikka masala curry paste
  • 250g peeled cooked tiger prawn, thawed if frozen
  • 1 egg, beaten



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

  • soy sauce, to serve
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…


  1. Tip the rice into a pan of boiling, salted water and simmer for 10 minutes, adding the peas for the last 3 minutes. Drain well.

  2. While the rice is cooking, heat the 2 tablespoons of oil in a large frying pan or wok. Add the onion and bacon and stir fry for 3-4 minutes, until the onion starts to turn golden and the bacon begins to cook. Stir in the curry paste and cook for a few seconds, then tip in the prawns and heat them through for a minute or so.

  3. Push the prawn mixture to one side of the pan and add the drop of oil to the other side. Pour the egg into the oil, stir until cooked like scrambled eggs, then mix into the prawns. Add the rice and peas and mix well. Serve immediately, with soy sauce for sprinkling, if you like.

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Comments, questions and tips

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26th Feb, 2017
If you like to order Special Fried Rice at the Chinese takeaway, then definitely give this easy and tasty homemade version a go. I had a smaller pack of prawns than stated and had diced gammon instead of chorizo. I also added mushrooms and beansprouts to get more veg in, but overall a simple tasty family meal. The level of curry paste was just right for my young children but I'd add more if I were making it just for grown ups.
5th Jan, 2017
Very tasty mid week dinner dish. Loved by all the family. Doubled all ingredients to feed 6 comfortably but instead of doubling prawns I substituted with 1 chicken breast. Bacon, prawn and chicken worked very well together.
27th Jun, 2014
Lovely and simple. I agree that trying again with chicken would be a good idea.
Frantic Flapjack
13th May, 2014
This was really quick to make and tasted lovely. You could add any leftover cooked meat to this recipe. I may try chicken next time.
4th Jul, 2013
This was a good quick meal and we really enjoyed it. I made my own curry paste using the Jamie Oliver recipe from the Ministry of Food book and used bacon lardons so it didn't need the extra oil for cooking. Such a tasty dish I'm sure it will become a staple in our house, great for using up leftover meats and can be adapted to taste different every time.
26th Mar, 2013
so quick and so tasty! when im extra hungry I add chicken and mushroom too, the flavours go really well together
9th Mar, 2013
Good for a quick supper. I think a bit more of tikka masala paste would provide more of a kick. I will also try the lemon juice, mushrooms and sultanas next time to add an extra dimension.
27th Dec, 2012
Tasty but a bit on the dry side. Also, the quantity suggested was far too little for us - it suggests 200g of rice for four servings! I used 175g for two and the same amount of other ingredients.
21st Aug, 2012
added a chopped chilli and didn't bother with the chorizo - this was quick and delicious, and healthy as well
2nd Jul, 2012
Yum...hubby even had seconds !


15th Nov, 2016
I'd rather not use pre made sauces. Have you a recipe for a homemade tikka asala sauce or could I just use curry powder?
goodfoodteam's picture
17th Nov, 2016
Thanks for your question. You can find a recipe for tikka masala paste in the tip at the bottom of our chicken tikka masala recipe.
19th Mar, 2015
I really liked this recipe - straightforward, easy to make, tasty and fast! I didn't have any curry paste to hand, so I used one of the little mixed chilli stock pots and it turned out lovely!
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