Prawn egg fried rice

Prawn egg fried rice

This is so versatile – and a great way of using up any leftover fish, meat or vegetables.

By , 21 September 2015
Prawn egg fried rice
  • Ready in: 30 mins
  • Serves: 4
  • Price: 93p per serving
Nutritional Info
Each 492g serving contains
  • Fat 10.9
  • Sat Fat 1.9
  • Sugar 2.9
  • Salt 2.1
  • Cals 451
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 384kJ/92kcal.
  • 300g long-grain rice
  • 150g frozen peas
  • 2 tbsp sunflower oil
  • 4 spring onions, trimmed and thinly sliced
  • 250g Smart Price Mushrooms, sliced
  • 150g broccoli florets, cut into small sprigs
  • 180g Smart Price Cocktail Prawns, drained
  • 2 large eggs, beaten
  • 2 tbsp reduced salt soy sauce
  • Rinse the rice then put in a pan with 1.2L water. Bring to the boil, cover and simmer for 12 minutes. Add the peas and bring back to the boil. Drain in a sieve and rinse under cold water to cool. Set aside in the sieve.

  • Heat the oil in a wok or large frying pan. Add the spring onions, mushrooms and broccoli and stir-fry for 2-3 minutes. Add the rice and peas. Cook for 3 minutes, stirring constantly, until piping hot. Add the prawns and heat through for 1 minute.

  • Push the mixture to one side of the wok and pour the egg into the other side.Leave for 10 seconds until the egg starts to set, then use a chopstick or fork to mix it with the rice until cooked.

  • Stir in the soy sauce and serve immediately.