Asian Prawn and Rice Omelette


  • ½tbsp sunflower oil
  • 250g (9oz) king prawns
  • 1 clove garlic, crushed
  • ½ red chilli, seeds removed and finely chopped
  • 2 spring onions, finely sliced
  • 4 large-free range eggs
  • 1tsp Thai fish sauce
  • 1 ½tsp light soy sauce
  • ½ a 250g pack microwavable basmati rice
  • 15g (½oz) butter
  • Preparation

  • Heat a frying pan to high, add the oil then after a few seconds add the prawns, cook for almost a minute on each side, until browned, turn down the heat to medium then add the garlic, chilli and spring onion to the pan, stir-fry for another minute, then remove from the heat and set aside.
  • Lightly beat the eggs with fish sauce, soy sauce and a tablespoon of water, set aside. Heat the rice according to pack instructions, set aside.
  • Heat an omelette or pancake pan over a medium heat, add the butter, tilting the pan to spread and melt. Once it’s bubbling, add the egg mixture, tilting the pan to spread to the edges. After 2 minutes scatter over the prawn mixture and the rice. Heat for another 2 minutes or until cooked and heated through.
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