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PREP 30 minutes
TOTAL 30 minutes
Serves
US | METRIC

INGREDIENTS

  • 120 g White rice
  • 2 Cloves garlic, diced
  • 4 Spring onions, whites and greens separated and finely chopped
  • Thumb-sized piece of ginger, grated
  • 2 Handfuls of mushrooms
  • 1 Yellow pepper
  • 2 Handfuls of sugarsnap peas
  • 4 tbsps Oyster sauce
  • 3 tbsps Light soy sauce
  • 100 g Frozen cooked prawns
  • 2 Eggs
  • 100 g Frozen peas
Prawns in ginger and garlic with egg fried rice

Prawns in ginger and garlic with egg fried rice

This healthy fakeaway tastes as good as it looks! Packed with ginger and garlic as well as four of your five a day - this ticks all the flavour boxes whilst still being healthy. Use whatever veg you have in your fridge!

  1. Start by cooking the rice according to the packet instructions. When cooked, drain, rinse and spread out to steam dry on a plate.
  2. Next, fry the spring onion whites and garlic in some neutral oil until fragrant. Remove half of the mixture and set to one side. Add the ginger to the remaining garlic and onion and stir fry until fragrant.
  3. Add the sliced mushrooms and pepper and fry until softened somewhat, a couple of minutes should do it. Add the sugar snap peas and the oyster sauce and 1 tbsp of the soy sauce. Mix together and cook through on a low heat. Once the sugar snap peas have softened, add the frozen prawns.
  4. While the stir fry is cooking, make the fried rice. Add the cooked rice to a new frying pan and warm through. Add the garlic and spring onions that were set aside earlier along with the frozen peas.
  5. One the peas have defrosted, make a well in the centre of the rice and crack both eggs into the middle. Allow them to cook for a minute, before scrambling and then mixing up with the rest of the rice. Add 2 tbsps of soy sauce and stir through.
  6. Once the prawns are warmed through its time to serve up. Sprinkle with the spring onion greens and enjoy!
Prawns in ginger and garlic with egg fried rice

Prawns in ginger and garlic with egg fried rice

This healthy fakeaway tastes as good as it looks! Packed with ginger and garlic as well as four of your five a day - this ticks all the flavour boxes whilst still being healthy. Use whatever veg you have in your fridge!

PREP 30 minutes
TOTAL 30 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 120 g White rice
  • 2 Cloves garlic, diced
  • 4 Spring onions, whites and greens separated and finely chopped
  • Thumb-sized piece of ginger, grated
  • 2 Handfuls of mushrooms
  • 1 Yellow pepper
  • 2 Handfuls of sugarsnap peas
  • 4 tbsps Oyster sauce
  • 3 tbsps Light soy sauce
  • 100 g Frozen cooked prawns
  • 2 Eggs
  • 100 g Frozen peas
  1. Start by cooking the rice according to the packet instructions. When cooked, drain, rinse and spread out to steam dry on a plate.
  2. Next, fry the spring onion whites and garlic in some neutral oil until fragrant. Remove half of the mixture and set to one side. Add the ginger to the remaining garlic and onion and stir fry until fragrant.
  3. Add the sliced mushrooms and pepper and fry until softened somewhat, a couple of minutes should do it. Add the sugar snap peas and the oyster sauce and 1 tbsp of the soy sauce. Mix together and cook through on a low heat. Once the sugar snap peas have softened, add the frozen prawns.
  4. While the stir fry is cooking, make the fried rice. Add the cooked rice to a new frying pan and warm through. Add the garlic and spring onions that were set aside earlier along with the frozen peas.
  5. One the peas have defrosted, make a well in the centre of the rice and crack both eggs into the middle. Allow them to cook for a minute, before scrambling and then mixing up with the rest of the rice. Add 2 tbsps of soy sauce and stir through.
  6. Once the prawns are warmed through its time to serve up. Sprinkle with the spring onion greens and enjoy!