Prawn (Shrimp) & Egg-Fried Rice with Garlic, Coriander, Chilli & Spring Onions

This is one of the kids favourite mid-week dinners. Incredibly easy to make yet BIG on flavour, your little ones will love it. 

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)

1. Start by cooking the basmati rice in boiling salted water for 10-12 minutes, then drain and set aside.
2. 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.
3. Add the chilli flakes, coriander and prawns then cook for another couple of minutes.
4. 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
5. Add the rice to the pan and quickly toss together and serve.
6. Garnish with sesame seeds.