Thai fried rice with prawns & peas
A Thai dinner made with seafood. Ready in about 29 minutes. Difficulty: medium.
- 24 minPrep (about)
- 5 minCook (about)
- 29 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 9 oz raw jumbo shrimps Shopping tip: Jumbo shrimp, raw (UK: king prawns). Frozen works.
Fresh & other
- 1 red onion
- 2 garlic cloves
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- 5 oz brown rice
- 2 ⅔ oz frozen peas
- Bunch cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
- 4 eggs
- To serve hotsauce
Sauces & oils
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp fish sauce
How to make it
Steps in our own plain words.
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Heat 1 tbsp of your oil in a wok.
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Add the onion, garlic and chilli.
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Cook for 2-3 mins until golden.
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Add the prawns.
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Cook for 1 min.
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Tip in the rice and peas.
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Keep tossing until very hot.
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Add the soy and fish sauce.
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Stir through the chopped coriander.
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Keep warm while you fry the eggs.
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Heat the rest of the oil in a frying pan.
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Fry the eggs with some seasoning.
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Divide your fried rice mix between 4 bowls.
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Top each with a fried egg.
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Dish up scattered using coriander, with chilli sauce, if you like.
On the side: Cucumber salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Thinly slice the cucumbers.
- Toss with the rice vinegar and a pinch of salt. Let it sit a few minutes.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.