Stir-fry recipe for 4 people, takes only 20 mins; recipe has basmati rice, vegetable oil, garlic clove, red chilli, egg, frozen pea, spring onion, prawn and soy sauce.
Egg fried rice with prawns & peas
Course: Stir-fry
Servings
4
servings
Prep time
5 mins
Ingredients
- Vegetable Oil: 2 tbsp vegetable oil
- Garlic Clove: 2 garlic cloves, finely chopped
- Red Chilli: 1 red chilli, deseeded and shredded
- Spring Onion: 1 bunch spring onions, finely sliced
- Egg: 2 eggs, beaten
- Soy Sauce: 1 tbsp soy sauce, plus extra for serving, if you like
- Frozen Pea: 200g frozen pea
- Prawn: 285g pack cooked small prawns
- Basmati Rice: 250g basmati rice
Directions
- Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
- Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.
