This dish is perfect when you don’t have time to nip the shops, using flavours that most of us already have in our kitchen cupboard/fridge – garlic, coriander, chilli and spring onions.
These powerful and aromatic ingredients result in a wonderfully flavoursome dish sending your taste buds into overdrive and I create a batch without the chilli for kids and with for the husband!
I like to use large prawns as the children prefer these to small ones.
You can add anything you like to this base: a simple veggie stir fry, chicken etc.
Prawn (or shrimp) egg-fried rice, with garlic, coriander, chilli and spring onions
Ingredients (Serves 2)
- 100g basmati rice
- Pinch of sea salt
- 1 tbsp olive oil
- 100g cooked prawns
- 2 garlic cloves, finely sliced
- 3 sprigs of spring onion, chopped
- 1 tsp of dried chilli flake
- 2 tsp of dried coriander
- 2 medium free-range eggs, beaten
- sesame seeds (for garnish)
- Start by cooking the basmati rice in boiling salted water for 10-12 minutes, then drain and set aside.
- Heat olive oil in a large pan or wok. Add the garlic and spring onions, cook until soft and the garlic has turned a light golden brown.
- Add the chilli flakes, coriander and prawns then cook for another couple of minutes.
- Add the eggs to the wok. As they begin to set, give the eggs stir a to break them up – as you would when making scrambled egg
- Add the rice to the pan and quickly toss together and serve.
- Garnish with sesame seeds.