4 Serves
20 Mins
Heat one tablespoon of vegetable oil in a wok over medium-high heat. Add the chopped onion, minced garlic, and chopped red chilli, sautéing for 2-3 minutes until fragrant and golden.
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ChineseVitamin K
73 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
84 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
88 mg / 420 mgPhosphorus
180 mg / 1,250 mgPotassium
987 mg / 4,700 mgSodium
1400 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
72 µg / 55 µgFiber
6 g / 28 gSugar
14 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Add the prawns to the wok and stir-fry for 1 minute until they turn pink and opaque.
Incorporate the cooked jasmine rice and green peas into the wok, tossing continuously until the mixture is thoroughly heated through.
Season the rice with soy sauce and fish sauce, then fold in the fresh coriander leaves. Remove from heat and keep warm.
In a separate frying pan, heat the remaining oil and fry the eggs to your preference, seasoning them lightly.
Divide the fried rice among four bowls, top each with a fried egg, and garnish with additional fresh coriander and a drizzle of hot sauce if desired.
21
g46
g19
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Egyptian