Prawn and pea egg fried rice
Quicker than a takeaway: juicy prawns, peas and fluffy egg through soy-glazed rice.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Basmati rice300 g
- Cooked king prawns, frozen250 g
- Free-range eggs3 eggs
- Frozen peas200 g
- Spring onions1 bunch
- Soy sauce40 ml
- Garlic3 cloves
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Shellfish, Egg, Soya, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Cook the rice following the pack instructions, spread it out on a plate to cool, and chill it if you have time. Defrost the prawns in cold water and drain.300 g basmati rice250 g cooked king prawns, frozen
- Heat a tablespoon of oil in a wok or large frying pan over a high heat. Beat the eggs, scramble them for 1 minute and tip onto a plate. Chop the garlic and fry it with the frozen peas for 2 minutes, then add the rice and stir-fry for 4 minutes.3 eggs200 g frozen peas3 cloves garlic
- Add the prawns, the eggs and the soy sauce and toss for 2 minutes, until everything is piping hot. Top with sliced spring onions.1 bunch spring onions40 ml soy sauce
Day-old rice fries best. Cook extra rice earlier in the week and use it here.
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