Thai fried rice with prawns & peas

Method5 steps · about 20 min

1. 1

   Step 1: Peel, halve and slice the onion; peel and slice the garlic. Wash and slice the red chilli (1). Have the raw prawns (250 g) peeled, deveined and thawed if frozen. Heat one tablespoon of the measured vegetable oil (1 tbsp) in a wok, add all the onion, garlic and chilli, and cook for two to three minutes until golden. Add all the raw prawns and cook for about one minute; they will finish cooking with the rice.

   Cook aromatics 2–3 min, then prawns 1 min · 4 minUses 1 tbsp oil for the rice · 1 red onion, halved and sliced in step 1 · 2 garlic cloves, peeled and sliced in step 1 · 1 red chilli, sliced in step 1 · 250 g raw large peeled prawns, deveined and thawed if frozen

2. 2

   Step 2: Add all 300 g ready-cooked brown rice and frozen peas (75 g) to the prawn pan. Keep tossing until the rice is steaming hot throughout, reaching 74°C, the peas are hot, and the prawns are fully opaque and firm with no translucent centres. Add all the dark soy sauce (1 tbsp) and fish sauce (1 tbsp). Wash and roughly chop the small bunch coriander (1 small bunch) and stir all of it through the finished rice.

   Uses The whole prawn and aromatic pan · 300 g ready-cooked brown rice · 75 g frozen peas · 1 tbsp dark soy sauce · 1 tbsp fish sauce · 1 small bunch coriander, washed and roughly chopped

3. 3

   Step 3: Keep the finished fried rice hot over a low heat while you prepare the fried eggs in the next step.

   Uses All the finished fried rice

4. 4

   Step 4: Heat the remaining one tablespoon vegetable oil in a frying pan. Fry all four large eggs, seasoning with salt and ground black pepper to taste, until both whites and yolks are firm. Divide the hot fried rice equally between four bowls and top each bowl with one cooked egg.

   Uses All the hot fried rice · Remaining 1 tbsp oil for eggs · 4 large eggs · Salt to taste for the fried eggs · Ground black pepper to taste for the fried eggs

5. 5

   Step 5: Wash the separate extra coriander leaves and scatter a few over the four bowls. Serve immediately with the optional chilli sauce, if wanted.

   Uses All four finished bowls · A few extra fresh coriander leaves, to serve · Chilli sauce, such as sriracha, optional, to serve