Ginger and Chili Prawn Stir Fry with Egg Fried Rice

This recipe was conceived by a common conundrum – how do I use up the ingredients left in my fridge at the end of the week and make them into a delicious meal…?

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… I enjoyed the resulting stir fry so much that 1) it has become a weekly meal staple and 2) I am now sharing the recipe on here with you! As with all stir fries this is super duper easy and the actual cooking time literally takes ten minutes.

There a few thing to bare in mind with this recipe:

  1.  Know the level of heat that you enjoy. I like food that is relatively spicy (by feeble British standards anyway) so I have suggested using a whole red chili – please remember to alter this to your own taste as nothing can ruin a dish faster than feeling like your mouth has spontaneously combusted, especially if you have no yogurt to hand. So perhaps use half or quarter the amount of chili if you don’t like much heat in your food.
  2. For the egg fried rice the rice must have been boiled before hand as frying alone will not cook it through. Stale rice works best as the moisture will have evaporated from the rice helping it fry up rather than steam. I personally find that a sachet of microwavable rice works really well for this (i.e Uncle Ben’s basmati) – do not microwave it just throw it straight into the hot oil and stir in the eggs!

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Serves 2

Prep time – 10 minutes 

Cooking time – 10 minutes 

Ingredients

  • 1 thumb of ginger, peeled and grated
  • 3 cloves of garlic, peeled and grated
  • 1 large red chili, de-seeded and finely chopped
  • zest and juice of 1 lime
  • 1 tbsp sesame oil
  • 2 spring onions, finely sliced
  • 300 g asparagus, ends chopped off
  • 200 g broccoli, cut into bite sized chunks
  • 2 tsp runny honey
  • 2 tbsp soy sauce
  • 150 g king prawns (cooked)
  • 1 large bunch of coriander, finely chopped
  • 1 tbsp vegetable oil
  • 250 g cooked rice
  • 2 eggs, whisked
  • salt and pepper
  • Sesame seeds (optional)

Method

  1. Ensure that all of the ingredients are prepped – chop up the veg, grate the zest off the lime and whisk the eggs. In a bowl mix together the soy sauce, honey and lime juice until combined.
  2.  Place two frying pans on the hob at a high heat setting. Pour the sesame oil into one pan (for the stir fry) and the vegetable oil into the other (for the egg fried rice). Add the ginger, garlic, chili, lime zest and spring onions to the sesame oil, stir and fry for 1 minute. Add the rice to the vegetable oil, stir it so the oil coats the rice and leave this to fry for one minute also.
  3. Add the asparagus and broccoli to the sesame oil pan and leave to fry for another two minutes before pouring over the soy sauce mixture. Stir this in so that the the veg is completely coated and leave it to boil away for five minutes (this will thicken the sauce). Stir in the prawns and coriander and leave to cook for one further minute.
  4. Meanwhile use a spoon to make a well in the middle of the rice and pour the eggs into the middle of it – leave the eggs to cook, stirring occasionally, as you would with scrambled eggs – and then mix it together with the rice until combined. Season generously with salt and pepper.
  5. Serve the rice and stir fry between two plates and sprinkle over any excess coriander and sesame seeds (if using).

Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on instagram and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer >>>. 

22 thoughts on “Ginger and Chili Prawn Stir Fry with Egg Fried Rice”

  12. Will Pennington says:
    Reply

    Ohhh, I’m so happy you liked my “Good Morning” post so I could visit your page. I fell asleep last night with another food blog’s aroma in my head, and now I wake up to yours. Ummmm smells so nice. I’m going to try this recipe! 🙂

    Liked by 1 person

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