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Thai fried rice with prawns & peas

Thai fried rice with prawns & peas

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
low inkcal287
low infat12g


  • 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)


  • 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

Goes well with


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A star rating of 5 out of 5.14 ratings

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