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Thai prawn fried rice
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Prep Time:
Cook Time:
10 minutes
Total Time:
10 minutes
Quick and flavorful Thai fried rice ready in 10 minutes, ideal for busy evenings.
Ingredients:
  • 450g packet 2 1/2 minute jasmine rice
  • 27.30 gm peanut oil
  • 2 eggs, lightly beaten
  • 1 red capsicum
  • 500g peeled green prawns (tails intact)
  • 1 to 20.00 ml tom yum paste (see note)
  • 410g can baby corn spears
  • 2 green onions
  • 250g packet zucchini noodles
  • 82.50 ml frozen peas
  • Fresh coriander sprigs, to serve
Instructions:
  • Prepare fluffy, perfectly cooked rice as instructed on the packaging.
  • In a wok over high heat, heat up 2 teaspoons of oil until sizzling. Pour in the egg and swirl to coat the base. Cook for 30 seconds or until the egg is just set. Remove to a plate to serve.
  • Heat more oil in a wok. Chop capsicum and add to the wok. Stir-fry for half a minute. Add prawns and paste. Stir-fry for 2 minutes until prawns begin to change color. Mix in rice and stir to combine. Season with salt.
  • Drain the corn, slice the green onion, then add the corn, onion, zucchini noodles, and peas to the wok. Stir-fry everything for 30 seconds or until heated through.
  • Chop the egg into bite-sized pieces. Mix it into the rice. Stir-fry everything together. Serve the rice in bowls and garnish with fresh coriander and lemon wedges. Enjoy!

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