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    Egg fried rice with chilli prawns

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    Egg fried rice with chilli prawns

    by Chetna Makan

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    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 

    Method

    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.

    Your recipe note

    Edit your recipe note

    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. 

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