Spicy Prawn Rice with Fried Egg

A quick and spicy stir-fry featuring king prawns, basmati rice, and vegetables, topped with a crispy basted fried egg.

Easy Dinner Quick Seafood Spicy Rice Prawns

Estimated Nutrition

Calories

585.4

kcal / serving

585.4 kcal total

Carbs

35.5g

per serving

35.5 g total

Fat

36.8g

per serving

36.8 g total

Protein

28.2g

per serving

28.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Soft Dark Brown Sugar

CondimentsSauces

0.5

tsp

Light Soy Sauce

0.5

tsp

Tomato Purée

Dairy

piece

Free-Range Egg

Fruits

0.5

piece

Lime

Juice only

GrainsCereals

Basmati Rice

Cooked and cooled

NutsSeeds

clove

Garlic

Sliced

Sea Salt

To taste

White Pepper

To taste

OilsFats

tbsp

Groundnut Oil

Divided use

Seafood

King Prawns

Raw

Vegetables

piece

Shallot

Finely sliced

piece

Red Chilli

Sliced

piece

Spring Onions

Sliced

piece

Carrot

Peeled into ribbons

Method

Heat 15ml groundnut oil in a wok and stir-fry shallot, garlic, and chilli for 2 minutes.

Add prawns for 1 minute, then stir in cold rice and fry for another minute.

Mix soy sauce, lime juice, brown sugar, and tomato purée in a bowl and add to the pan with spring onions and carrots.

Cook over medium heat for 5 minutes, stirring occasionally.

Heat remaining 15ml oil in a separate pan and fry the egg, basting the yolk with hot oil.

Season the rice with salt and pepper and serve in a bowl topped with the egg.