Craving a bold, savoury dish that’s as simple to prepare as it is satisfying? This Thai Prawn Fried Rice delivers delicious Thai flavours, bright colours, and a balanced nutritional profile, all in one dish. With equ’s recipes, you’ll see just how easy it can be to enjoy the foods you love without compromising your health goals.
The prawn and Thai red curry paste combo brings a touch of heat and spice, balanced by fresh veggies and a protein-rich egg topping. It’s perfect for any weeknight dinner or a quick, flavourful meal prep option that keeps you fuelled. Let’s dive into the recipe!
Table of Contents
Ingredients
- 120g Peeled Prawns
- 25g Thai Red Curry Paste
- 15mL Soy Sauce
- 50g Capsicum, chopped
- 50g Carrot, chopped
- 20g Spring Onion, chopped
- 40g Cucumber, sliced
- 125g Cooked White Rice
- 40g Tomato, sliced
- 1 Large Egg (for topping)
Method
- Prepare the Prawns: Peel and devein prawns, then coat with Thai red curry paste. In a non-stick pan over medium heat, cook the prawns for 4-5 minutes until they’re pink and cooked through.
- Cook the Veggies: Add capsicum, carrot, and spring onion to the pan and cook for another 3-4 minutes or until they’re just tender.
- Combine with Rice: Prepare rice as per packet instructions. Add the cooked rice to the pan with the veggies and prawns, pour in the soy sauce, and toss everything to combine.
- Cook the Egg: Prepare your egg any way you like—scramble, fry, poach, or boil. Place it on top of the fried rice.
- Serve: Top with sliced cucumber and tomato for a fresh, cooling contrast to the dish’s warm spices.
equ’s Take on Balanced Meals
equ understands that food should be fun and flavourful, not restrictive. This Thai Prawn Fried Rice is an excellent example of how you can enjoy a global favourite while staying aligned with your health goals. By following equ’s recipes, you’re never far from a meal that’s rich in both taste and nutrition.