Prawn fried rice

By admin
15 July 2014

This recipe was cooked on Kasi Kitchen by Lentswe Bhengu


2 teaspoons                 sunflower oil

2                                  eggs, beaten

1 - 2 tablespoons         red Thai curry paste

1 tablespoon                water

4 cups                         cooked Spekko Parboiled Long Grain Rice

300 g                           frozen peeled prawns, defrosted

175 g                           frozen sliced green beans, defrosted

juice 1 lime, plus extra wedges to serve

1 tablespoon                Thai fish sauce, plus extra to serve

Shredded cucumber, sliced red chilli and coriander leaves, to garnish (optional)

  1. Heat the oil in a large wok or frying pan on a medium heat. Pour in the egg, tilt the pan so it forms a thin omelette and cook for about 1 min until set. Tip out onto a chopping board, roll up then slice into ribbons. Set aside.
  2. Heats the curry paste with water until hot, then tip in the rice, stir to break up and toss to coat.
  3. Add the prawns and beans, and heat through. Add the lime juice and fish sauce, then stir though the egg strips. Serve the fried rice in bowls with extra lime wedges and fish sauce. Scatter with some sliced cucumber, chilli and coriander leaves, if you like.