Thai-Chinese Fusion Egg & Prawn Veg Rice Bowl (~350 kcal)

Ingredients

• 1 Egg
• 1 Large egg white
• 70 g Long-grain white rice (cooked)
• 60 g Shrimp (cooked)
• 70 g Mixed vegetables (canned)
• 1 Spring or scallions (includes tops and bulb) onions
• 1 tsp Light soy sauce or fish sauce
• 1 tbsp Lime juice
• 1 Small handful fresh coriander or basil
• 1 Garlic
• 1 tsp Neutral oil
• 1 To taste black or white pepper

Method

1. 0

   If needed, cook the rice in advance and let it cool (cold rice works best).

2. 1

   Beat 1 whole egg with 1 egg white in a bowl. Season lightly with pepper.

3. 2

   Make sure prawns are peeled and drained. Chop mixed vegetables and spring onion into small pieces. Finely chop garlic if using.

4. 3

   Heat the oil in a non-stick pan over medium heat. Add garlic and cook for 30 seconds until fragrant.

5. 4

   Add the mixed vegetables and prawns. Stir-fry for 2–3 minutes until the vegetables are tender-crisp and prawns are heated through.

6. 5

   Add the cooked rice and stir-fry for another 2 minutes, breaking up any clumps.

7. 6

   Push the rice/prawn/veg mix to one side and pour in the beaten egg. Scramble gently until almost set, then mix everything together.

8. 7

   Season with soy or fish sauce, lime juice, and pepper. Stir well.

9. 8

   Turn off the heat and sprinkle with chopped spring onion and fresh coriander or basil. Serve hot as a fusion Thai/Chinese breakfast bowl.

Nutrition Facts