This delicious, simple supper is faster, healthier and cheaper than a takeaway – ready in a super-quick 20 minutes
Prep:5 mins
Serves 4
2 tsp vegetable oil2 eggs, beaten1-2 tbsp red Thai curry paste800g leftover cooked rice (275g uncooked)300g frozen peeled prawn, defrosted175g frozen sliced green bean, defrostedjuice 1 lime, plus extra wedges to serve1 tbsp Thai fish sauce, plus extra to serveshredded cucumber, sliced red chilli and coriander leaves, to garnish (optional)
STEP 1Heat the oil in a large wok or frying pan on a medium heat. Pour in the egg, tilt the pan so it forms a thin omelette and cook for about 1 min until set. Tip out onto a chopping board, roll up, then slice into ribbons. Set aside.STEP 2Heat the curry paste with 1 tbsp water until hot, then tip in the rice, stir to break up and toss to coat.STEP 3Add the prawns and beans, and heat through. Add the lime juice and fish sauce, then stir though the egg strips. Serve the fried rice in bowls with extra lime wedges and fish sauce. Scatter with some sliced cucumber, chilli and coriander leaves, if you like.
