Takeaway Style Double Prawn Fried Rice
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Takeaway Style Double Prawn Fried Rice

with Bell Pepper, Peas and Fried Egg

Tags:
Spicy
Calorie Smart
High Protein
Egg(s) not included
Allergens:
Peanut
Crustaceans
Cereals containing gluten
Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Bell Pepper

(May contain Celery)

2 unit(s)

Spring Onion

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

300 grams

King Prawns

(Contains Crustaceans)

15 grams

Ginger, Garlic & Lemongrass Puree

120 grams

Peas

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 grams

Sambal Paste

Not included in your delivery

300 milliliter(s)

Water for the Rice

2 unit(s)

Egg

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Nutritional information

Energy (kJ)2516 kJ
Energy (kcal)601 kcal
Fat15.1 g
of which saturates3.3 g
Carbohydrate73.5 g
of which sugars10.1 g
Protein43.4 g
Salt5.44 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Chopping Board
Rolling Pin
Sieve
Knife
Large Frying Pan
Small Frying Pan

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

Trim and thinly slice the spring onions. Crush the peanuts in the unopened sachet using a rolling pin.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

3

When the rice has 10 mins remaining, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pepper chunks and fry until just soft, 3-4 mins. Continue to stir while it cooks.

Once the pepper has softened, add the prawns and half the spring onion to the pan.

Stir-fry until the prawns are cooked through, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

4

Meanwhile, heat a drizzle of olive oil in a medium frying pan on medium-high heat.

Once hot, crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.

5

Once the prawns are cooked, add the ginger, garlic and lemongrass puree. Stir-fry until fragrant, 1 min.

Stir in the cooked rice, peas, soy sauce and sambal paste (add less if you'd prefer things milder). Cook until piping hot, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry. Remove from the heat.

6

Share the fried rice between your bowls.

Top with the fried egg. 

Scatter over the peanuts and remaining spring onion to finish.

Enjoy!

7

Step 2 MOD: If you’ve chosen to double up on king prawns, cook the recipe in the same way.