EGG FRIED RICE WITH PRAWNS

Egg fried rice with prawns image

This delicious Asian supper is faster, healthier and cheaper than a takeaway - ready in a super-quick 20 minutes

Provided by Good Food team

Time 20m

Number Of Ingredients 9

Ingredients

2 tsp vegetable oil
2 eggs , beaten
1-2 tbsp red Thai curry paste
800g leftover cooked rice (275g uncooked)
300g frozen peeled prawn , defrosted
175g frozen sliced green bean , defrosted
juice 1 lime , plus extra wedges to serve
1 tbsp Thai fish sauce , plus extra to serve
shredded cucumber, sliced red chilli and coriander leaves, to garnish (optional)

Steps:

Heat the oil in a large wok or frying pan on a medium heat. Pour in the egg, tilt the pan so it forms a thin omelette and cook for about 1 min until set. Tip out onto a chopping board, roll up, then slice into ribbons. Set aside.
Heat the curry paste with 1 tbsp water until hot, then tip in the rice, stir to break up and toss to coat.
Add the prawns and beans, and heat through. Add the lime juice and fish sauce, then stir though the egg strips. Serve the fried rice in bowls with extra lime wedges and fish sauce. Scatter with some sliced cucumber, chilli and coriander leaves, if you like.

Nutrition Facts : Calories 401 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.39 milligram of sodium