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Sriracha Prawn Special Fried Rice Bowls
Ingredients
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1 sachet Sriracha Seasoning
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175 grams (6 ounces) King prawns, raw
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1 tablespoon oil
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1 red pepper, sliced
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4 spring onions, finely sliced
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100 grams (4 ounces) peas, frozen
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250 grams (9 ounces) basmati rice, pre-cooked and cooled
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1 tablespoon soy sauce
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3 eggs
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1 lime, cut into wedges
Key Products
- To save time cooking and cooling rice use a pouch of precooked rice for an extra speed supper.
Instructions
- 1 Combine the prawns with 1 tsp of Sriracha Street Food Seasoning and 1 tsp oil, stir to coat. Heat 1 tbs oil in a large sauté pan add the prawns, pepper, spring onions and peas. Stir fry for around 4 minutes, until the prawns have turned pink and vegetables beginning to turn tender.
- 2 Stir in the cooked rice along with the soy sauce and 1-2 tsp Sriracha Street Food Seasoning (depending on how hot you like it). Cook for a further 2-3 minutes until hot.
- 3 Move the rice to one side of the pan, crack an egg into the other side, allow to sizzle for a few seconds then scramble with a spatula then combine with the rice.
- 4 Keep rice warm in a pan, heat the remaining oil in a frying pan and fry the remaining 2 eggs “sunny side up”. To serve divide the rice between the two bowls, top each with a fried egg and a slice of lime. Sprinkle over extra Sriracha Street Food Seasoning to taste.
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