Spicy prawn rice with fried egg
Method
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Heat 1 tablespoon of groundnut oil in a wok, add the shallot, garlic and red chilli and stir-fry for 2 minutes. Add the prawns, stir-fry for 1 minute, then add the cold rice and fry for a further minute.
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Mix the soy sauce, lime juice, brown sugar and tomato purée together in a small bowl and add to the pan, along with the spring onions and carrot ribbons and mix well. Continue to cook over a medium heat for 5 minutes, stirring occasionally.
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Heat 1 tablespoon of groundnut oil in a small frying pan, crack the egg in and place over a medium high heat. Fry the egg for a minute or so, using a spatula to baste the hot oil over the yolk to cook it to your liking.
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Season the rice with salt and white pepper and serve in a shallow bowl. Top with the fried egg.
Ingredients
- 2 tbsp groundnut oil
- 1 shallot, finely sliced
- 1 clove garlic, sliced
- 1 red chilli, sliced
- 75g/2¾oz raw king prawns
- 55g/2oz basmati rice, cooked to packet instructions and cooled
- ½ tsp light soy sauce
- ½ lime, juice only
- ½ tsp soft dark brown sugar
- ½ tsp tomato purée
- 2 spring onions, sliced
- 1 carrot, peeled into ribbons
- 1 free-range egg
- sea salt and white pepper
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Spicy prawn rice with fried egg
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