התמונה להמחשה בלבדThai fried rice with prawns & peas
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In thai fried rice with prawns & peas, tbsp Vegetable Oil, sliced Red Onions and sliced Garlic Clove are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat 1 tbsp of the oil in a wok, add the onion, garlic and chilli, and cook for 2-3 mins until golden. Add the prawns and cook for 1 min. Tip in the rice and peas, and keep tossing until very hot. Add the soya and fish sauce, then stir through the chopped coriander. Keep warm while you fry the eggs.
- 2Heat the remaining oil in a frying pan and fry the eggs with some seasoning. Divide the fried rice mix between 4 bowls and top each with a fried egg. To finish, serve scattered with coriander, with chilli sauce, if you like.
Nutrition
- Calories
- 116
- Protein
- 1.2g
- Carbs
- 10.5g
Chef tips
The cold dries the grains slightly, allowing them to fry beautifully without sticking in the pan. For a kosher or family-friendly version, replace the prawns with salmon cubes or chicken thighs. Adding some roasted peanuts on top provides a lovely crunch that children adore.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In thai fried rice with prawns & peas, tbsp Vegetable Oil, sliced Red Onions and sliced Garlic Clove are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
