© J Sainsbury plc 2020
Prawn egg-fried rice
This simple dish offers a delicious taste with minimum fuss
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Ready in 17 minutes
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Cooking time 12 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 2 medium free-range eggs
- 1 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- 100g onion, finely chopped
- 1 tsp crushed garlic
- 1 tsp chopped red chillies
- 350g frozen large peeled cooked prawns, defrosted
- 750g microwaveable white rice
- 240g frozen garden peas, defrosted
- 15g fresh coriander, chopped
Method
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1
Whisk the eggs in a bowl with a drop of the soy sauce. Heat a dry, non-stick pan and add the eggs, tilting the pan and swirling them until they form a thin layer. Cook over a medium heat until set. Transfer to a board to cool, then slice into strips.
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2
Heat a little sesame oil in a large wok over a high heat. Add the onion and stir-fry for 1 minute. Add the crushed garlic and chopped chillies and stir-fry for a further 1 minute. Stir in the prawns and cook for 1 minute more. Tip in the rice and cook for 3-4 minutes, stirring occasionally until the rice is heated through. Toss in the egg and peas, and cook for a minute. Add the coriander and serve drizzled with the remaining soy and sesame oil.
