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Egg fried rice with prawns & peas

Make your own takeaway favourite with this Chinese-style rice one pot flavoured with soy and chilli

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 416
  • Carbohydrates 56
  • Saturated Fat 2
  • Sugar 2
  • Protein 28
  • Fat 10
  • Fibre 3
  • Salt 2.06

Nutrition per serving

  • Calories 416
  • Carbohydrates 56
  • Saturated Fat 2
  • Sugar 2
  • Protein 28
  • Fat 10
  • Fibre 3
  • Salt 2.06

Ingredients

  • 250g basmati rice
  • 2 tbsp vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and shredded
  • 2 eggs, beaten
  • 200g frozen peas
  • 1 bunch spring onions, finely sliced
  • 285g pack cooked small prawns
  • 1 tbsp soy sauce, plus extra for serving, if you like

Tip

Prawn summer salad
Boil 1kg new potatoes until tender, adding peas for the last min. Drain, cool and slice potatoes. Boil eggs for 8 mins, peel, then mash with a fork. Put in bowl with sliced spring onions, diced chilli, 8 tbsp mayo, sliced potatoes, prawns and peas. Add the zest 1 lemon, stir and season. Top with snipped chives.

Method

  1. 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.

  2. 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.

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