THAI FRIED PRAWN & PINEAPPLE RICE
This quick, low calorie supper is perfect for a busy weeknight. Cook your rice in advance to get ahead - run it under cold water to chill quickly, then freeze in a food bag for up to one month
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 13
Steps:
- Heat the oil in a wok or non-stick frying pan and fry the spring onion whites for 2 mins until softened. Stir in the pepper for 1 min, followed by the pineapple for 1 min more, then stir in the green curry paste and soy sauce.
- Add the rice, stir-frying until piping hot, then push the rice to one side of the pan and scramble the eggs on the other side. Stir the peas, bamboo shoots and prawns into the rice and eggs, then heat through for 2 mins until the prawns are hot and the peas tender. Finally, stir in the spring onion greens, lime juice and coriander, if using. Spoon into bowls and serve with extra lime wedges and soy sauce.
Nutrition Facts : Calories 311 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 2.9 milligram of sodium
THAI SHRIMP FRIED RICE
An easy version. Feel free to add some extra veggies, or sub another protein for the shrimp. This recipes lends itself to easily adjusting ingredients to your liking. Enjoy! Note: This will serve 2 as a main course or 4 as a side dish.
Provided by LifeIsGood
Categories Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Stir all 'stir fry sauce' ingredients together in a cup until sugar dissolves. Set aside.
- Heat a wok or large frying pan over medium-high heat. Drizzle in 1-2 tablespoons oil, then add garlic and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp. Stir-fry until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil or 1 teaspoons water to keep ingredients moist and sizzling.
- Add carrot and fresh coriander and continue stir-frying 1-2 more minutes.
- Add rice and drizzle the stir-fry sauce over. Use a large flat utensil or spoon, use a scooping motion to fry rice 2-3 minutes, or until sauce is well distributed.
- Push rice aside to clear a space in the middle of your pan. Add 1-2 teaspoons more oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
- Remove from heat. Sprinkle over white pepper and stir in the green onion. Taste-test the dish for salt balance. At this point I usually add 2-4 teaspoons more fish sauce, as I like mine on the flavorful/salty side, but this also depends on how much rice you're making. If you happen to find it too salty, squeeze over some lime or lemon juice. Serve immediately and ENJOY!
Nutrition Facts : Calories 763.7, Fat 23.8, SaturatedFat 3.7, Cholesterol 93, Sodium 2334.2, Carbohydrate 120.2, Fiber 3.2, Sugar 6.9, Protein 15.6
THAI PRAWN FRIED RICE
Love stir-fries? Try this one-pot with coconut basmati, shellfish, plenty of veg and green curry paste
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
Steps:
- Heat the oil in a wok and stir-fry the pepper, whites of the onions, and broccoli for a few mins to soften. Stir in the curry paste and prawns, and cook for 1 min more.
- Add a splash of water, then crumble in the coconut rice, breaking it up with a spoon. Tip in the peas, beansprouts and greens of the onions, and stir-fry until everything has heated through, then add the basil and fish sauce to taste.
Nutrition Facts : Calories 457 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 33 grams protein, Sodium 1.8 milligram of sodium
THAI SHRIMP FRIED RICE (KAO PAD GOONG)
Who doesn't love fried rice? Seasoned rice mixed with veggies, egg, and shrimp-it's a complete and satisfying one-dish meal! I enjoyed this rendition which was heavy on the garlic and scallion and seasoned with fish sauce and soy sauce. Serve with sliced cucumber, halved cherry tomatoes, and lime wedges, and garnish with thinly sliced scallions. .
Provided by TheOtherJuliaGulia
Categories Fried Rice
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.
- Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.
- Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Cook, stirring often, until vegetables are tender, about 4 minutes. Push to the side of the skillet and add another 1 tablespoon oil to the center. Add beaten egg and let sit for 20 seconds; then stir gently until large curds form, about 1 minute. Stir cooked eggs and vegetables together.
- Increase heat to medium-high and add remaining 1 tablespoon oil. Stir in cooked rice and reserved sauce; flatten rice in skillet. Cook, flipping and turning occasionally, until rice is brown and crispy in some spots, about 5 minutes. Remove from heat and stir in cooked shrimp.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 48.5 g, Cholesterol 265.6 mg, Fat 14.7 g, Fiber 3.7 g, Protein 28 g, SaturatedFat 2 g, Sodium 811.1 mg, Sugar 4.1 g
THAI FRIED RICE WITH PRAWNS & PEAS
Similar to pad Thai but with better-for-you brown rice, this Asian shellfish pot with egg, coriander and peas is filling and fresh
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 20m
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 287 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
EGG FRIED RICE WITH PRAWNS
This delicious Asian supper is faster, healthier and cheaper than a takeaway - ready in a super-quick 20 minutes
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- 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.
- Heat the curry paste with 1 tbsp water until hot, then tip in the rice, stir to break up and toss to coat.
- 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.
Nutrition Facts : Calories 401 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.39 milligram of sodium
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