Thai fried rice with prawns & peas
Thai fried rice transforms day-old rice into something alive with heat and umami. The technique of cooking rice ahead, then shattering it in a hot wok with oil, creates those coveted crispy grains that absorb the soy sauce without turning mushy. Here, sweet prawns and bright peas balance the chilli's sharp bite, while garlic and red onion build a aromatic foundation. It's a dish born from resourcefulness, proof that great cooking often means working with what you have.
Instructions
step 1 Heat 1 tbsp of the oil in a wok, add the onion, garlic and chilli, and cook for 2-3 mins until golden.
Add the prawns and cook for 1 min.
Tip in the rice and peas, and keep tossing until very hot.
Add the soy and fish sauce, then stir through the chopped coriander.
Keep warm while you fry the eggs. step 2 Heat the remaining oil in a frying pan and fry the eggs with some seasoning.
Divide the fried rice mix between 4 bowls and top each with a fried egg.
Serve scattered with coriander, with chilli sauce, if you like..
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