Prawn and Egg Fried Rice Recipe

Prawn and Egg Fried Rice Recipe Recipe

By Monish Gujral Published: April 12, 2014

• Yield: 4-5 Servings

Ingredients

• 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
• 400 gm peeled tiger prawns, tails intact
• 200 gm medium-grain rice, cooked
• 80 ml soy sauce
• 1 tsp sesame oil
• 2 tbsp sweet chilli sauce
• 120 gm frozen peas
• Coriander leaves and lime wedges (optional), to serve

Instructions

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.
   

• Cuisine: Chinese
• Course: Main Course
• Skill Level: Easy