Name: Thai fried rice with prawns & peas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil; 1 red onion halved and sliced; 2 garlic cloves sliced; 1 red chilli sliced; 250g raw large peeled prawn; 300g cooked brown rice (about 140g uncooked rice); 75g frozen pea; 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)

Home
Recipes
Thai fried rice with prawns & peas

Thai fried rice with prawns & peas

Jennifer Joyce

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 5 out of 5.16 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Perfect pak choi

A star rating of 4.8 out of 5.41 ratings

Thai carrot slaw

A star rating of 4 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
1 red onion

halved and sliced
2 garlic cloves

sliced
1 red chilli

sliced
250g raw large peeled prawn
300g cooked brown rice

(about 140g uncooked rice)
75g frozen pea
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)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal287

low
fat12g

low
saturates3g
carbs21g
sugars3g
fibre3g
protein22g
salt1.9g

Method

step 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.
step 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.16 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now