Egg Fried Rice With Prawns Peas Recipes

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EGG FRIED RICE WITH PRAWNS AND PEAS



Egg Fried Rice with Prawns and Peas image

The addition of prawns and peas transforms Egg Fried Rice from a side dish to a main course, yet requires hardly any extra effort. A really quick and simple dish to make on a busy midweek night when you haven't got much time, but you want to make something tasty and nutritious.

Provided by Eb Gargano

Categories     Main Course

Time 20m

Number Of Ingredients 7

300 g uncooked white rice ((See Note 1))
1 tablespoon sunflower/vegetable/wok oil
3 medium eggs
250 g raw prawns (defrosted first, if frozen)
100 g frozen peas (no need to defrost first)
2 tablespoons soy sauce (plus extra for serving)
1 tablespoon sesame oil (plus extra for serving)

Steps:

  • Cook the rice according to packet instructions / your own preferences. Drain and rinse under cold water until properly cold. Drain again thoroughly. (See Note 1)
  • Place the oil into a large frying pan or wok and heat for 1 minute over a medium high burner. Add the rice and stir fry for 3 minutes until properly hot.
  • Crack 3 eggs into a jug and mix together using a whisk or a fork. Make a well in the centre of your rice and add the beaten eggs. Leave like this for 30 seconds and then stir into the rice.
  • Add the defrosted prawns and the frozen peas plus the soy sauce and sesame oil and stir everything together. Cook for 5 more minutes until the prawns are pink and slightly curled. They should be fully cooked and piping hot.
  • Serve just as it is or with other Chinese-style dishes. Put more soy sauce and sesame oil on the table for people to help themselves to extra.

Nutrition Facts : Calories 453 kcal, Carbohydrate 65 g, Protein 20 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 202 mg, Sodium 908 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving

EGG FRIED RICE WITH PRAWNS & PEAS



Egg fried rice with prawns & peas image

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

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 416 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 2.06 milligram of sodium

CHINESE FRIED RICE WITH SHRIMP AND PEAS



Chinese Fried Rice With Shrimp and Peas image

This is a more subdued version of fried rice than the spicier Thai fried rice. It's a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, one pot, main course, side dish

Time 15m

Yield Serves four to six

Number Of Ingredients 11

3 large eggs
2 tablespoons vegetable or canola oil
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1/2 pound medium shrimp, peeled, deveined and cut in 3/4-inch pieces
1 tablespoon dry sherry
5 to 6 cups cooked and cooled basmati or long-grain rice
1 bunch scallions, thinly sliced, white and green parts separated
1/2 cup cooked fresh or thawed frozen peas
2 tablespoons soy sauce
1/4 cup chopped cilantro

Steps:

  • Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
  • Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice - scooping it up, then pressing it into the pan and scooping it up again - for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 560 milligrams, Sugar 1 gram, TransFat 0 grams

SIZZLING CHILLI PRAWNS WITH EGG-FRIED RICE



Sizzling Chilli Prawns with Egg-Fried Rice image

Most of this recipe can be prepared ahead of time, so when you want to serve dinner you've only got a few minutes of easy cooking that will result in an impressive oriental meal.

Provided by Sackville

Categories     Rice

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

150 g basmati rice
1 clove garlic, minced
1 bunch spring onion
3 eggs
1 tablespoon chopped coriander
9 tablespoons vegetable oil
Tabasco sauce, to taste
200 g extra-large tiger shrimp
1 tablespoon soy sauce, and extra for seasoning
1 tablespoon dry sherry
2 teaspoons cornstarch
100 g fresh breadcrumbs
100 g frozen peas

Steps:

  • Start by washing the rice until the water runs clear.
  • Then bring to a boil with 300ml of water.
  • Heat until the water is simmering gently, cover the pan and cook for 10 minutes without removing the lid.
  • All the water should be absorbed and the grains separate.
  • Meanwhile, trim the spring onions.
  • Chop the white area and thinly slice the green stalks.
  • Keep them in separate piles.
  • Beat two eggs with 1/2 tablespoon of vegetable oil, a few drops of Tabasco and half the coriander leaves.
  • Prepare the prawns by removing the shells and de-heading if necessary.
  • Stretch out each prawn and run a sharp knife down its back, cutting two-thirds of the way through.
  • Mix together the soy sauce, sherry and cornflour and marinate the prawns in the mixture for five minutes.
  • Get two bowls, beating the remaining egg in one and placing the breadcrumbs in the other.
  • Dip one prawn at a time in the egg and then cover with breadcrumbs, shaking off the excess.
  • Arrange the prawns on a plate as you go and chill in the fridge until you are ready to start cooking.
  • Cook the rice first by heating up a wok until it is very hot.
  • Swirl 2 1/2 tablespoons of vegetable oil in it.
  • Add the garlic and white onion and cook briefly.
  • Stir in the rice, tossing to mix, then add the peas and egg mixture.
  • Stir vigorously to mix it through the rice.
  • Add the remaining green spring onion and coriander.
  • Toss and tip into two bowls, seasoned to taste with soy sauce Wipe out the wok.
  • Return to the heat and add the rest of the oil to make a deep puddle.
  • Cook six prawns at a time in very hot oil for about a minute.
  • When the tails turn pink, the breadcrumbs are golden and the prawns have started to butterfly, they're done.
  • Drain on kitchen paper and serve the prawns on top of the rice with a drizzling of your favourite sweet chilli sauce.

Nutrition Facts : Calories 1346.2, Fat 75.8, SaturatedFat 11.7, Cholesterol 469.2, Sodium 1234.6, Carbohydrate 111.5, Fiber 7.4, Sugar 7.9, Protein 47

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