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Thai fried rice with prawns & peas

Thai fried rice with prawns & peas

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A star rating of 5 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal287
low infat12g
saturates3g
carbs21g
sugars3g
fibre3g
protein22g
salt1.9g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, February 2013

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A star rating of 5 out of 5.14 ratings
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