10 minute shrimp fried rice
User Reviews
5
2 reviews
Excellent
10 minute shrimp fried rice
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This 10-minute shrimp fried rice could not be easier and it tastes miles better than takeaway. An quick meal that's sure to become a family favourite.
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Ingredients
- 80 ml dark soy sauce 1/3 cup
- 2 tbsp honey runny
- 1 tbsp sesame oil
- 4 tbsp sunflower oil
- 3 egg lightly beaten, large
- 1 onion very finely diced
- 5 spring onions very finely diced
- reserving some for garnish
- 1 red chili pepper deseeded and very finely diced
- 2 tsp garlic 2 cloves, minced
- 400 g tiger shrimp prawns, 14 oz raw
- you can also use smaller shrimp
- 1 red bell pepper very finely diced
- 1 green bell pepper very finely diced
- 120 g peas 4 oz frozen
- 200 g rice those microwavable packets are handy, 7 oz cooked
- lime wedges to serve
- sesame seeds toasted, to garnish
Instructions
- Mix the soy sauce, honey and sesame oil together in a small bowl.
- Heat 2 tbsp of the sunflower oil in a wok.
- Pour in the eggs, leave them to start setting slightly then quickly scramble with a spoon. Set aside and clean the wok (or use a separate frying pan for the eggs).
- Heat the remaining sunflower oil in the wok and then cook the onion, spring onions, chilli and garlic for a minute.
- Throw in the prawns and keep stirring until they turn pink – this should only take 2 minutes.
- Add the chopped peppers and stir to combine. Add the frozen peas and cook for 2 minutes.
- Add the scrambled eggs and rice and stir in the soy marinade. Cook until warmed through - another 2-3 of minutes.
- Serve with lime wedges and garnish with chopped spring onions and toasted sesame seeds.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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