The finished recipe. Prawn Egg-Fried Rice with PeasIngredients 1 to 6. 150 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.). 150 g Cooked white rice (Cold and a day old. The grains need to be dry and separate to fry. Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 2 large, about 110 g Egg. 60 g Frozen peas. 30 g Spring onion. 1 clove, about 3 g GarlicIngredients 7 to 9. 1 tbsp (15 g) Tamari. 6 g Rapeseed oil. A good grind Black pepperStep 1. Get the pan as hot as it goes. Fry the prawns in half the oil for two minutes until pink and curled, and tip them onto a plate.Step 2. Add the rest of the oil, the garlic and the white of the spring onion, then the rice. Press it into the pan and leave it thirty seconds before stirring, so some of it crisps.Step 3. Push the rice to one side, pour the beaten eggs into the gap and let them set for a moment before breaking them up and folding them through the rice.Step 4. Add the peas, prawns and tamari, toss for a minute until everything is hot, and finish with the spring onion greens and pepper.
Fuel8
