Takeaway Style Double Prawn Fried Rice
with Bell Pepper, Peas and Fried Egg
Inspired by a popular takeaway favourite, top this dish with a fried egg for extra deliciousness! Layers of flavour with spring onion, fragrant lemongrass and sambal make this easy Chinese style dish full of flavour.
The quantities provided above are averages only.
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.
Ingredients
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
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 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).
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.
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.
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.
Once the prawns are cooked, add the ginger, garlic & 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.
Share the fried rice between your bowls.
Top with the fried egg.
Scatter over the peanuts and remaining spring onion to finish.
Enjoy!
