Similar to pad Thai but with better-for-you brown rice, this Asian shellfish pot with egg, coriander and peas is filling and fresh
Prep:10 mins
Serves 4
2 tbsp vegetable oil1 red onion, halved and sliced2 garlic cloves, sliced1 red chilli, sliced250g raw large peeled prawn300g cooked brown rice (about 140g uncooked rice)75g frozen pea1 tbsp dark soy sauce1 tbsp fish saucesmall bunch coriander, roughly chopped, plus a few leaves to serve4 large eggschilli sauce, to serve (optional- we used sriracha)
STEP 1Heat 1 tbsp of the oil in a wok, add the onion, garlic and chilli, and cook for 2-3 mins until golden. Add the prawns and cook for 1 min. Tip in the rice and peas, and keep tossing until very hot. Add the soy and fish sauce, then stir through the chopped coriander. Keep warm while you fry the eggs.STEP 2Heat the remaining oil in a frying pan and fry the eggs with some seasoning. Divide the fried rice mix between 4 bowls and top each with a fried egg. Serve scattered with coriander, with chilli sauce, if you like.
