EGG FRIED RICE WITH PRAWNS & PEAS
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
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
SIZZLING CHILLI PRAWNS WITH EGG-FRIED RICE
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
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
ONE-PAN SPICY PRAWNS AND RICE RECIPE BY TASTY
Here's what you need: onion, garlic, red chili, red pepper, chorizo, turmeric, salt, pepper, long grain rice, water, pea, prawn
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fry the onions, garlic, chilli, and red pepper with a little olive oil.
- Add the chorizo after a minute.
- Stir in the turmeric, salt, pepper, and long grain rice.
- Pour in the water and simmer for 20 minutes.
- Stir in the peas and prawns until prawns are pink and no longer translucent, about 3-4 minutes.
- Enjoy!
Nutrition Facts : Calories 414 calories, Carbohydrate 54 grams, Fat 11 grams, Fiber 3 grams, Protein 22 grams, Sugar 6 grams
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