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Egg fried rice with prawns

Bowl of egg fried rice with prawns

Egg fried rice with prawns

Name: Egg fried rice with prawns
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tsp vegetable oil; 2 eggs beaten; 1-2 tbsp red Thai curry paste; 800g leftover cooked rice (275g uncooked); 300g frozen peeled prawn defrosted; 175g frozen sliced green bean defrosted; juice 1 lime plus extra wedges to serve; 1 tbsp Thai fish sauce plus extra to serve; shredded cucumber, sliced red chilli and coriander leaves, to garnish (optional)

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.2 out of 5.30 ratingsRate

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This delicious, simple supper is faster, healthier and cheaper than a takeaway - ready in a super-quick 20 minutes

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Ingredients

Nutrition

Units:

MetricUS

2 tsp vegetable oil
2 eggs

beaten
1-2 tbsp red Thai curry paste
800g leftover cooked rice

(275g uncooked)
300g frozen peeled prawn

defrosted
175g frozen sliced green bean

defrosted
juice 1 lime

plus extra wedges to serve
1 tbsp Thai fish sauce

plus extra to serve
shredded cucumber, sliced red chilli and coriander

leaves, to garnish (optional)

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Nutrition: per serving

kcal401
fat7g
saturates2g
carbs61g
sugars1g
fibre1g
protein27g
salt2.39g

Method

step 1

Heat the oil in a large wok or frying pan on a medium heat. Pour in the egg, tilt the pan so it forms a thin omelette and cook for about 1 min until set. Tip out onto a chopping board, roll up, then slice into ribbons. Set aside.
step 2

Heat the curry paste with 1 tbsp water until hot, then tip in the rice, stir to break up and toss to coat.
step 3

Add the prawns and beans, and heat through. Add the lime juice and fish sauce, then stir though the egg strips. Serve the fried rice in bowls with extra lime wedges and fish sauce. Scatter with some sliced cucumber, chilli and coriander leaves, if you like.

Recipe from Good Food magazine, December 2011

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A star rating of 4.2 out of 5.30 ratings

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