Eggy prawn stir-fry


Serves 4
Ready in 20 Minutes


• 4 eggs • 3 tbsp groundnut oil • 5 spring onions • 2 tsp grated root ginger • 2 red chillies • Clove of finely chopped garlic • 4 servings of boiled rice • 4 tbsp water • 250g cooked peeled prawns • 4 tbsp soy sauce • 2 tbsp salted peanuts • Cucumber, to serve • Tomato, to serve • Soy sauce, to serve


1. Beat the eggs and season. Heat 1 tbsp groundnut oil in a smal pan and add the eggs. Cook until just set. Slide onto a plate, roll up and slice. 2. Heat 2 tbsp groundnut oil in a wok and stir-fry the spring onions, grated ginger, red chillies and garlic for 1-2 minutes. 3. Add boiled rice and 4 tbsp water and stir-fry for 3-4 minutes until hot. Stir in the prawns, the egg and 4 tbsp soy sauce. 4. Sprinkle with the chopped salted peanuts. Serve with cucumber, tomato and soy sauce.

Nutritional Info:

Each 296g serving contains 510KCAL

Special Diets:

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