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 the kids gobble up!
I like to use good quality large prawns which give the dish added texture and a real succulent feel (baby prawns will work just as well though).
My kids are obsessed with prawns so gobble this up. It works well with any kind of fish though.
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.
Let me know if you make it, won’t you!