Tiger Prawn & Egg Rainbow Fried Rice


600g or 16 extra-large Whole Cooked Tropic Co Tiger Prawns, (head and shell removed)

2 tbsp vegetable oil

4 large free-range eggs, lightly beaten

6 spring onions, sliced

1 small red capsicum, diced

3 cloves garlic, sliced

500g jasmine rice, cooked

4 tbsp soy sauce

1 tbsp sesame oil

1 bunch broccolini, chopped

½ cup peas, frozen

½ cup corn, frozen

½ bunch coriander

1 lime cut into wedges


Tip: blitz vegetables in a food processes for fussy kids!


Step 1

In a large wok heat 1 tbsp of oil over high heat, add beaten eggs and stir until cooked to a soft scrambled egg, then remove from wok and set aside.

Step 2

Place wok back onto the heat and add 1 tbsp of oil, then add spring onion, red capsicum and garlic, stir fry until fragrant.

Step 3

Add the rice and toss, add soy sauce, sesame oil, broccolini, peas, corn and prawns, return the egg, toss and heat through.

Step 4

Serve in a large bowl and dress with coriander and lime wedges.