Skip To Content
Add a review
Thai Fried Rice

Thai Fried Rice

Add a review

An easy and satisfying Thai fried rice recipe. Prawns, limes, soy sauce and coriander are flavoured with Knorr vegetable stock, before adding eggs for an extra flavour and texture. An easy dish that combines great, fresh flavours.

Feeds
4People
Preparation time
50Min.
Difficulty
easy

Ingredients

ungrouped
300 g basmati rice
15 ml vegetable oil
400 g prawns, peeled, deveined and cooked
1 bunch spring onions, chopped
1 Knorr vegetable stock pot
4 eggs, beaten
15 ml soy sauce
1 small bunch fresh coriander, chopped
5 ml Robertsons White Pepper
2 spring onions, finely chopped
2 limes, cut into wedges
2 red chillies, sliced

Preparation method

ungrouped
Cook the rice according to package directions.
Drain the rice, without cooling, and place in the colander back over the pan. Heat the oil in a large wok. Add in the prawns and spring onions followed by the Knorr Vegetable Stock Pot. Stir gently over low heat until the stock melts. Add in rice and cook gently for 4-5 minutes, stirring occasionally.
Push the ingredients to one side of the wok and pour in the eggs. Leave the eggs there, stirring once or twice, until they scramble, then mix the egg through with the rice.
Add the soy sauce (or fish sauce), fresh coriander, Robertsons White Pepper, spring onions and chillies, stir just to combine before serving. Serve with lime wedges

Similar filters

Try our Menu Planner

Try our Menu Planner

Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.