Prawn and Egg Fried Rice Recipe
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Prawn and Egg Fried Rice Recipe Recipe
By 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
- 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.
- 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
