Next time you’re tempted to reach for the takeaway menu, try this delicious and speedy Prawn Thai Fried Rice dish made with Veetee rice.
On busy days I am quite often tempted by our local takeaway. After a long day of making, photographing, filming and writing about food followed by a battle with the kids over their dinner, quite often the last thing I want to do that night is make dinner for myself and my husband!
Veetee recently sent me some of their products from their rice range and using my favourite I came up with a super tasty fake-away recipe that can be whipped up in just 10 minutes at home. Even quicker than phoning for a take away!
I decided to use the Thai Jasmine Rice as Thai food is my absolute favourite. Fried rice dishes are so quick and easy to make and they use only one pan, making washing up super speedy too!
I added prawns to my recipe to make it a complete meal, but you could of course add chicken or pork, or even keep it veggie with lots more vegetables or tofu too. This recipe is also a great way to use up any leftovers you have in the fridge; any cooked vegetables or meats would work well and make this dish even quicker to make!
I often get stuck in a rut when it comes to meal times but I am really delighted to have this delicious new recipe to add to my list, that’s not only quicker and cheaper than calling a take away, but a lot healthier too!
- 1 pack (300g) Veetee Jasmine Rice
- 1 tbsp sesame oil
- 2 medium eggs
- 1 red pepper, chopped
- 2 spring onions, chopped
- 1 clove garlic, crushed or grated
- 200g fresh or frozen prawns
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- juice of ½ lime
- coriander to garnish
- Cook the rice according to the package instructions in the microwave or on the hob. Transfer the cooked rice to a plate or a large container and allow it to cool enough so that it is no longer steaming then put it in the fridge to cool completely (It is much easier to make fried rice with cold rice!)
- Meanwhile, heat a wok or large frying pan and add in half of the oil. Crack in the eggs and mix quickly, almost like making scrambled eggs. Cook the eggs whilst stirring continuously for about 2-3 minutes. Transfer the eggs to a bowl.
- Add the remainder of the oil to the wok and then add in the red pepper, spring onions, garlic and prawns. Stir fry for 4-5 minutes or until the prawns are fully cooked. Add the vegetables and prawns to the bowl with the eggs.
- Finally, add the cooled rice, soy sauce and fish sauce to the wok and mix well. Cook for 1-2 minutes until the rice is warmed through. Add back in the eggs, vegetables and prawns and mix everything together.
- Squeeze on some lime juice and serve immediately, garnished with a little coriander.
DISCLOSURE: THIS POST HAS BEEN PUBLISHED IN CONJUNCTION WITH VEETEE AND I HAVE BEEN COMPENSATED FOR MY TIME INVOLVED IN THE CAMPAIGN. ALL VIEWS AND OPINIONS ARE HOWEVER MY OWN.