התמונה להמחשה בלבדThai fried rice with prawns & peas
A classic Asian dish featuring a wealth of exotic flavors and textures, based on whole grain rice wok-sautéed with succulent seafood and fresh vegetables. The delicate saltiness of fish sauce paired with the tingling heat of red chili creates a balanced and delightful culinary experience, perfect for a satisfying lunch or elegant entertaining with an authentic Thai aroma.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat 1 tbsp of the oil in a wok, add the onion, garlic and chilli, and cook for 2-3 mins until golden. Add the prawns and cook for 1 min. Tip in the rice and peas, and keep tossing until very hot. Add the soy and fish sauce, then stir through the chopped coriander. Keep warm while you fry the eggs.
- 2Heat the remaining oil in a frying pan and fry the eggs with some seasoning. Divide the fried rice mix between 4 bowls and top each with a fried egg. Serve scattered with coriander, with chilli sauce, if you like.
Nutrition
- Calories
- 116
- Protein
- 1.2g
- Carbs
- 10.5g
Chef tips
The secret to great Thai fried rice is using day-old rice from the fridge. Chilling dries out the grains so they fry perfectly without clumping together in the pan. For a kosher or family-friendly version, try swapping the shrimp for salmon cubes or chicken thighs. Topping with roasted peanuts adds a crunchy texture that kids really enjoy.
Culinary reasoning
A classic Asian dish featuring a wealth of exotic flavors and textures, based on whole grain rice wok-sautéed with succulent seafood and fresh vegetables. The delicate saltiness of fish sauce paired with the tingling heat of red chili creates a balanced and delightful culinary experience, perfect for a satisfying lunch or elegant entertaining with an authentic Thai aroma.
