Rainbow Prawn Fried Rice with Crispy Fried Eggs

Name: Rainbow Prawn Fried Rice with Crispy Fried Eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 300 g raw king prawns; 4 eggs; 2 pouch pouch microwave rice; 1 bunch spring onions; 1 medium bell pepper; 80 g sweetcorn; 2 clove garlic cloves, minced; 1 tbsp ginger puree; 3 tbsp vegetable oil; 3 tbsp low-salt soy sauce; 1 tbsp sesame seeds toasted, to serve; 1 pinch salt; 1 pinch black pepper

A vibrant and nutrient-packed stir-fry featuring succulent king prawns, colorful vegetables, and perfectly crispy fried eggs. This quick and easy meal is a fantastic way to use up rice while delivering a restaurant-quality dinner in under 30 minutes.

Servings4 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

raw king prawns
300 g
eggs
4
pouch microwave rice
2 pouch
spring onions
1 bunch
bell pepper
1 medium
sweetcorn
80 g
garlic cloves, minced
2 clove
ginger puree
1 tbsp
vegetable oil
3 tbsp
low-salt soy sauce
3 tbsp
sesame seeds toasted, to serve
1 tbsp
salt
1 pinch
black pepper
1 pinch

Step-by-Step Instructions

Prepare your ingredients before starting the heat. Peel and trim the spring onions, then cut them into 3cm lengths. Chop the bell pepper into bite-sized chunks. If using canned sweetcorn, drain it thoroughly. Peel the garlic cloves and crush them into a fine paste using a garlic crusher.

Place a wok or large frying pan over high heat and add 1 tablespoon of vegetable oil. Crack the eggs into a small bowl one at a time and carefully slide them into the wok. Fry the eggs for about 3 minutes until the edges are golden and crispy but the yolks remain runny. Use a fish slice to transfer the eggs to a plate lined with kitchen paper, covering them with foil to keep warm. Repeat the process with the remaining oil and eggs.

Add the final tablespoon of oil to the wok and reduce the heat to medium-high. Toss in the prepared spring onions, bell pepper, sweetcorn, garlic paste, ginger puree, and raw prawns. Stir-fry constantly for 2-3 minutes until the vegetables soften slightly and the prawns turn opaque and pink.

Add the microwave rice pouches directly into the wok along with the soy sauce. Season with a pinch of salt and black pepper. Continue to stir-fry for another 2 minutes, breaking up any clumps of rice, until everything is piping hot and well combined. Divide the fried rice into four bowls, top each with a fried egg, and garnish with toasted sesame seeds.