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Egg fried rice with chilli prawns
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1 tbsp sunflower oil
15g ginger, finely chopped
2 cloves garlic, finely chopped
½ red chilli, finely chopped
2 salad onions, finely sliced
½ Chinese leaf, core removed, leaves finely shredded
250g pouch microwaveable basmati rice (or 250g leftover cooked rice)
1 British Blacktail Free Range Large egg, lightly beaten
1 tsp light soy sauce
1-2 tsp Lee Kum Kee Chiu Chow Chilli Oil
180g pack raw king prawns
1. Heat ½ tbsp sunflower oil in a large wok or frying pan, add the ginger, garlic, chilli and salad onions, then fry for 1 minute over a low heat. Turn up the heat, then tip in the Chinese leaf and stir fry for 3-4 minutes, until softened and slightly charred. Add the rice and heat until piping hot.
2. Push the rice to one side of the pan and heat the remaining ½ tbsp oil in the space created. Add the egg and mix continuously until scrambled. Fold the egg through the rice with ½ tsp soy sauce. Season.
3. Meanwhile, in a separate pan, heat the chilli oil and remaining ½ tsp soy sauce together. Add the prawns and cook for 3-4 minutes, or until cooked through, pink and opaque. Divide the rice between bowls and top with the prawns and cooking juices.
Chetna’s tip Chiu Chow chilli oil is a great flavour-boosting pantry staple but if you’re sensitive to spice, avoid adding the chilli bits and use the oil part instead. It still packs a punch, but in a more subtle way that isn’t too spicy.
Typical values per serving:
1 of your 5 a day/low in saturated fat
This recipe was first published in November 2021.