Prawn and egg fried rice

Cooking Eggs Prawn and egg fried rice

This speedy fried rice is full of fresh Asian flavour.

Lables: Fish free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Heat 2 teaspoons sunflower oil in a wok or large frypan over medium- high heat. Add the egg and cook, stirring, for 1-2 minutes until softly scrambled. Remove egg from the pan and set aside.
  2. Add remaining 2 tablespoons sunflower oil to the pan, then cook chilli, spring onion and garlic, stirring, for 1 minute or until fragrant. Add prawns and cook for 2-3 minutes until opaque. Return egg to the pan with rice, soy, sesame oil, sweet chilli sauce and peas, then cook, stirring, for 2-3 minutes to warm through. Garnish with coriander and serve with lime wedges, if using.

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2 1/2 tbsp sunflower oil
3 eggs, lightly beaten
2 small red chillies, seeds removed, chopped
6 spring onions, finely shredded
2 garlic cloves, finely chopped
400g peeled green prawns, tails intact
200g white rice, cooked to packet instructions
1/3 cup soy sauce
1 tsp sesame oil
2 tbsp sweet chilli sauce
1 cup frozen peas
Coriander leaves and lime wedges , to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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