Thai fried rice with prawns & peas — fragrant fried rice with prawns, chilli and peas in soy and fish sauce, topped with a fried egg. A speedy, satisfying one-wok meal.
- 2 tbsp Vegetable Oil
- 1 sliced Red Onions
- 2 sliced Garlic Clove
- 1 sliced Red Chilli
- 250g Raw King Prawns
- 140g Brown Rice
- 75g Frozen Peas
- 1 tablespoon Soy Sauce
- 1 tablespoon Fish Sauce
- Bunch Coriander
- 4 large Egg
- To serve Hotsauce
Video
Preparation
- Heat 1 tbsp of the oil in a wok, add the onion, garlic and chilli, and cook for 2–3 minutes until golden. Add the prawns and cook for 1 minute. 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 between 4 bowls and top each with a fried egg. Serve scattered with coriander, with chilli sauce if you like.
