Prawns & Egg Fried Rice

Name: Prawns & Egg Fried Rice with Asian Greens & Sweet Chilli Drizzle
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Asian Greens; 3 Garlic; 1 packet Pea Pods; 1 packet Jasmine Rice; 190 g Peeled Prawns; 2 packet Soy Sauce Mix; 1 packet Sweet Chilli Sauce; 1 Corn; 1 drizzle olive oil; 1 piece egg; 1 tsp soy sauce; ½ tsp vinegar (white wine or rice wine)

with Asian Greens & Sweet Chilli Drizzle

Recipe Development TeamUpdated on November 05, 2026

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Calories

:

579 kcal

Protein

:

30.2g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Crustaceans
Gluten
Soy
Wheat
Eggs
May contain traces of allergens
Gluten
Soy
Wheat

Bring instant comfort to dinner with tender prawns cooked till golden on the bottom. Tucked beside fragrant egg fried rice and crisp Asian greens tossed in a savoury soy sauce, every spoonful is packed with satisfying crunch and rich flavour.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Asian Greens

3

Garlic

1 packet

Pea Pods

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat)

190 g

Peeled Prawns

(Contains: Crustaceans)

2 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat)

1 packet

Sweet Chilli Sauce

1

Corn

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs)

1 tsp

soy sauce

(Contains: Soy May be present: Gluten)

½ tsp

vinegar (white wine or rice wine)

Nutritional Values

Calories579 kcal

Energy (kJ)2420 kJ

Fat8.5 g

of which saturates2.3 g

Carbohydrate91.6 g

of which sugars18.5 g

Dietary Fibre26.8 g

Protein30.2 g

Sodium1840 mg

Potassium12.9 mg

Calcium0.6 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

1

• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes.
• Drain rice, rinse with warm water and set aside.

2

• Meanwhile, finely chop garlic. Slice kernels off corn cob. Roughly chop Asian greens. Trim and roughly chop pea pods.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn and pea pods, tossing regularly, until tender, 3-4 minutes.
• Add Asian greens and half the garlic, then cook until just wilted, 1-2 minutes.
• Transfer veggies to a bowl and cover to keep warm.

3

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with drizzle of olive oil.
• Crack the egg and remaining garlic into the pan and scramble until cooked through, 1 minute. Add rice and cook, stirring, until warmed through, 1-2 minutes. Add the sesame oil and soy sauce and stir until well combined. Season to taste.

TIP: Cook in batches if your pan is getting crowded.

4

• In a small bowl, combine the soy sauce, sweet chilli sauce and the vinegar.
• Divide egg fried rice between bowls. Top with prawns.
• Drizzle over sweet chilli sauce to serve. Enjoy!