Thai Prawn and Pea Fried Rice
Speedy wok-tossed prawn fried rice topped with crispy-edged runny fried eggs.
Ingredients
2 tbsp vegetable oil1L
1 red onion, sliced3 pack
2 garlic cloves, sliced3 pack
1 red chilli, sliced60g
250g raw king prawns250g
140g brown rice, cooked500g
75g frozen peas900g
1 tbsp soy sauce150ml
1 tbsp fish sauce150ml
1 bunch fresh coriander, chopped30g
4 large free-range eggs6 pack
Hot sauce, to serve250ml
Method
- 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.
- 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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £7.74 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£18.60 est. · serves 4