Love our recipes? Stay up to date and sign up to our newsletter.
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.