Spiced Rice with Prawns

Notes: Feeds 4 (or two if they're hungry).


  • 200g/8oz rice
  • 175g/6oz frozen peas
  • 2 tablespoons oil plus an extra drop
  • 1 onion, chopped
  • 3 streaky bacon rashers, chopped (ordinary bacon will do)
  • 1 tablespoon curry paste or curry powder
  • 250g/9oz peeled cooked tiger prawns, defrosted if frozen
  • 1 egg, beaten
  • soy sauce to serve (optional)


  1. Cook the rice. Towards the end of the cooking, start the following:
  2. Heat oil in large frying pan or wok.
  3. Add onion and bacon and stir-fry for 2-3 minutes until golden.
  4. Add curry paste/powder and stir for a few seconds.
  5. Add prawns and peas and stir for one minute to heat through.
  6. Push prawn mixture to one side of the pan, add a drop more oil in the cleared space and pour egg into the oil. Stir until egg scrambles, then mix into the prawns.
  7. Add rice and mix well.
  8. Serve with soy sauce if you like (I prefer it without).

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