Thai fried rice with prawns & peas

Ingredients

• 2 tbsp Vegetable Oil
• 1 sliced Red Onions
• 2 sliced Garlic Clove
• 1 sliced Red Chilli
• 250g Raw King Prawns
• 140g Brown Rice
• 75g Frozen Peas
• 1 tablespoon Soy Sauce
• 1 tablespoon Fish Sauce
• Bunch Coriander
• 4 large Egg
• To serve Hotsauce

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm 1 tbsp of the oil in a wok or large frying pan.
2. Add the red onion, garlic and chilli, and stir-fry for 2-3 mins until lightly golden.
3. Add the prawns and cook for 1 min more.
4. Tip in the cooked rice and peas, then toss everything together over high heat until piping hot throughout.
5. Stir in the soy sauce and fish sauce, followed by most of the chopped coriander.
6. Take the pan off the heat and keep the rice mixture warm.
7. Pour the rest of the oil into a separate pan and crack in the eggs, frying them seasoned to your liking.
8. Spoon the rice into four bowls and set a fried egg on top of each.
9. Finish with the remaining coriander and serve with chilli sauce on the side if you like.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.