Perfect pak choi
Serve this pan-fried pak choi as a side to stir-fries. The Chinese cabbage is cooked in an aromatic mixture of sesame oil, garlic, chilli and fish sauce.
Thai fried rice with prawns & peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 tbsp vegetable oil
- 1 red onion, halved and sliced
- 2 garlic cloves, sliced
- 1 red chilli, sliced
- 250g raw large peeled prawn
- 300g cooked brown rice (about 140g uncooked rice)
- 75g frozen pea
- 1 tbsp dark soy sauce
- 1 tbsp fish sauce
- small bunch coriander, roughly chopped, plus a few leaves to serve
- 4 large eggs
- chilli sauce, to serve (optional- we used sriracha)
Method
- 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.
