Food and Recipes

Spicy prawn rice with fried egg: Recipe

This is a super simple, super tasty dinner that’s all the better for the fried egg on top!

2 tbsp groundnut oil
1 shallot, finely sliced
1 clove garlic, sliced
1 red chilli, sliced
75g/2¾oz raw king prawns
55g/2oz basmati rice, cooked to packet instructions and cooled
½ tsp light soy sauce
½ lime, juice only
½ tsp soft dark brown sugar
½ tsp tomato purée
2 spring onions, sliced
1 carrot, peeled into ribbons
1 free-range egg
sea salt and white pepper

prawn rice

Heat 1 tablespoon of groundnut oil in a wok, add the shallot, garlic and red chilli and stir-fry for 2 minutes. Add the prawns, stir-fry for 1 minute, then add the cold rice and fry for a further minute.

Mix the soy sauce, lime juice, brown sugar and tomato purée together in a small bowl and add to the pan, along with the spring onions and carrot ribbons and mix well. Continue to cook over a medium heat for 5 minutes, stirring occasionally.

Heat 1 tablespoon of groundnut oil in a small frying pan, crack the egg in and place over a medium high heat. Fry the egg for a minute or so, using a spatula to baste the hot oil over the yolk to cook it to your liking.

Season the rice with salt and white pepper and serve in a shallow bowl. Top with the fried egg.


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