• 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


  1. 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.

  2. 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.

Nutritional Details

Each serving provides
  • Energy 1779kj 425kcal 21%
  • Fat 8.6g 12%
  • Saturates 1.9g 10%
  • Sugars 4.0g 4%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 448kj/107kcal

Each serving provides

60.3g carbohydrate 1.3g fibre 25.9g protein

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