Egg Fried Rice With Prawns And Peas Food

EGG FRIED RICE WITH PRAWNS AND PEAS

Steps:

• Cook the rice according to packet instructions / your own preferences. Drain and rinse under cold water until properly cold. Drain again thoroughly. (See Note 1)
• Place the oil into a large frying pan or wok and heat for 1 minute over a medium high burner. Add the rice and stir fry for 3 minutes until properly hot.
• Crack 3 eggs into a jug and mix together using a whisk or a fork. Make a well in the centre of your rice and add the beaten eggs. Leave like this for 30 seconds and then stir into the rice.
• Add the defrosted prawns and the frozen peas plus the soy sauce and sesame oil and stir everything together. Cook for 5 more minutes until the prawns are pink and slightly curled. They should be fully cooked and piping hot.
• Serve just as it is or with other Chinese-style dishes. Put more soy sauce and sesame oil on the table for people to help themselves to extra.

EGG FRIED RICE WITH PRAWNS & PEAS

Steps:

• Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
• Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.

EGG FRIED RICE WITH PRAWNS

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.

THAI FRIED RICE WITH SHRIMP AND SUGAR SNAP PEAS

Steps:

• Heat a wok or large skillet over med-high heat.
• Add 1 tablespoon of the oil and tilt to coat the inside of the wok.
• Add the shrimp and stir-fry until they turn opaque, about 1 1/2 minutes; transfer to a plate.
• Add 1 teaspoon oil to the wok and heat.
• Beat the eggs with 1/4 teaspoon salt and a few grinds of pepper.
• Pour into the wok and cook, stirring almost constantly with a wooden spatula, until the eggs are scrambled into very soft curds, about 30 seconds; transfer to the plate.
• Add the remaining 1 tablespoon oil to the wok and tilt to coat the inside.
• Add sugar snap peas and stir-fry just until they turn bright green, about 30 seconds.
• Add the shallots, garlic, chili pepper and stir fry until fragrant, about 30 seconds.
• Add the rice and cook, stirring often, until heated through, about 2 minutes; add shrimp and eggs back to wok; toss to combine.
• Mix the fish sauce and soy sauce together in a small bowl.
• Pour over the rice mixture and stir well.
• Spoon into bowls and sprinkle each serving with the cilantro; serve hot.

SHRIMP AND EGG FRIED RICE

Steps:

• If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
• Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
• Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
• When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
• Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.

FRIED RICE WITH PRAWN & EGG

Steps:

• Heat wok or large frying pan until very hot. Add peanut oil then beaten eggs and stir fry until set. Cut the egg up as you go with a spatula. Add the prawns and stir fry for one minute. Tip the cooked egg and prawn mix out onto a plate and put aside.
• Place the wok back on the heat. Add more peanut oil. Tip in the cooked rice, capsicum and mushrooms and stir. As you stir keep breaking up the rice. Stir fry for about 3 minutes.
• Now add the cooked egg and prawn mixture and stir well.
• Add the spring onions, soy sauce, fish sauce and sugar and stir well. Taste for seasoning.
• Serve hot with a squeeze of lime juice.

PRAWN AND BACON FRIED RICE

Steps:

• Spray a hot non-stick wok with oil spray. Pour in eggs. Swirl to cover the base of the wok and cook until set. Remove from the wok. Roll up and slice. Set aside.
• Spray the wok again and add bacon, stir-frying for 4 to 5 minutes until golden. Add the green onions, garlic and snow peas and stir-fry a further 2 to 3 minutes.
• Add the prawns to the wok along with the rice, egg, and soy sauce. Stir-fry for 2-3 minutes or until hot.
• Serve immediately.

THAI FRIED RICE WITH PRAWNS & PEAS

Steps:

• Heat 1 tbsp of the oil in a wok, add the onion, garlic and chilli, and cook for 2-3 mins until golden. Add the prawns and cook for 1 min. Tip in the rice and peas, and keep tossing until very hot. Add the soy and fish sauce, then stir through the chopped coriander. Keep warm while you fry the eggs.
• Heat the remaining oil in a frying pan and fry the eggs with some seasoning. Divide the fried rice mix between 4 bowls and top each with a fried egg. Serve scattered with coriander, with chilli sauce, if you like.