Prawn & Egg Fried Rice
25 min·Asian
Prawn & Egg Fried Rice
Ingredients
- 2 1/2 tbsp sunflower oil
- 3 Coles Australian Free Range Eggs, lightly beaten
- 2 small red chillies, seeds removed, chopped
- 6 spring onions, finely shredded
- 2 garlic cloves, finely chopped
- 400g peeled green prawns, tails intact
- 200g white rice, cooked to packet instructions
- 1/3 cup (80ml) soy sauce
- 1 tsp sesame oil
- 2 tbsp sweet chilli sauce
- 1 cup (120g) frozen peas
- Coriander leaves (optional), to serve
- Lime wedges (optional), to serve
Instructions
2 steps
- 1
Heat 2 teaspoons sunflower oil in a wok or large frypan over medium- high heat. Add the egg and cook, stirring, for 1-2 minutes until softly scrambled. Remove egg from the pan and set aside.
2 min - 2
Add remaining 2 tablespoons sunflower oil to the pan, then cook chilli, spring onion and garlic, stirring, for 1 minute or until fragrant. Add prawns and cook for 2-3 minutes until opaque. Return egg to the pan with rice, soy, sesame oil, sweet chilli sauce and peas, then cook, stirring, for 2-3 minutes to warm through. Garnish with coriander and serve with lime wedges, if using.
3 min
Progress
0 / 2 steps
