Thai fried rice with prawns & peas
Similar to pad Thai but with better-for-you brown rice, this Asian shellfish pot with egg, coriander and peas is filling and fresh
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Prep:10 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 287
-
fat 12g
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saturates 3g
-
carbs 21g
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sugars 3g
-
fibre 3g
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protein 22g
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salt 1.9g
Ingredients
- 2 tbsp vegetable oil
- 1 red onion, halved and sliced
- 2 garlic cloves, sliced
- 1 red chilli, sliced
- 250g raw large peeled prawns
- 300g cooked brown rice (about 140g uncooked rice)
- 75g frozen peas
- 1 tbsp dark soy sauce
- 1 tbsp fish sauce
- small bunch coriander, roughly chopped, plus a few leaves to serve
- 4 large eggs
- chilli sauce, to serve (optional- we used sriracha)
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.
