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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.

EasyDinnerQuickSeafoodSpicyRicePrawns

Estimated Nutrition

Per Serving Total
Calories 585.4 kcals 585.4 kcals
Carbohydrates 35.5 grams 35.5 grams
Fat 36.8 grams 36.8 grams
Protein 28.2 grams 28.2 grams
Cook Time
10 mins
Produces
1 people
Allergies
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
1
piece
Free-Range Egg
Fruits
0.5
piece
Lime
Juice only
GrainsCereals
55
g
Basmati Rice
Cooked and cooled
NutsSeeds
1
clove
Garlic
Sliced
1
1
Sea Salt
To taste
1
1
White Pepper
To taste
OilsFats
2
tbsp
Groundnut Oil
Divided use
Seafood
75
g
King Prawns
Raw
Vegetables
1
piece
Shallot
Finely sliced
1
piece
Red Chilli
Sliced
2
piece
Spring Onions
Sliced
1
piece
Carrot
Peeled into ribbons

Steps

  • 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.