The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
250g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 egg (Eggs)
-
2 tsp lemongrass purée(lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 pepper
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime
- 1 carrot
-
2 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 25g honey
- 160g mangetout
-
200g king prawns (Crustaceans)(Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
Allergens
Contains:
Eggs, Soya, Crustaceans
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 79Kcal | 449Kcal |
| 331kJ | 1880kJ | |
| Fat | 2.3g | 13g |
| of which saturates | 0.4g | 2.5g |
| Carbohydrates | 10g | 55g |
| of which sugars | 4.0g | 23g |
| Protein | 5.1g | 29g |
| Salt | 0.71g | 4.0g |
| Fibre | 1.7g | 9.9g |
Ingredients
Ingredients
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
-
100g king prawns (Crustaceans)(Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 pepper (use half)
- 1 unwaxed lime (use half)
-
2 tbsp tamari (use half) (Soya)(water, soybeans, salt, spirit vinegar)
- 25g honey (use half)
-
4 tsp ginger & garlic paste (use half)(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 carrot (use half)
-
250g steamed brown basmati rice (use half)(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 egg (use half) (Eggs)
- 160g mangetout (use half)
-
2 tsp lemongrass purée (use half)(lemongrass, water, acidity regulator: citric acid, cornflour)
Allergens
Contains:
Eggs, Soya, Crustaceans
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 80Kcal | 461Kcal |
| 335kJ | 1931kJ | |
| Fat | 2.4g | 14g |
| of which saturates | 0.5g | 2.6g |
| Carbohydrates | 10g | 55g |
| of which sugars | 4.0g | 23g |
| Protein | 5.1g | 29g |
| Salt | 0.73g | 4.2g |
| Fibre | 1.7g | 10.0g |
Ready in 20
High protein
5 plants
Low sat fat
King Prawn Nasi Goreng with Egg Fried Rice & Lemongrass
Stir-fry o-clock. Tonight, you're whipping up Indonesian-style, egg-fried rice. Sizzle garlic, ginger and vibrant veg, then add our new, responsibly-sourced king prawns. Ready in only 20 mins? You're a kitchen wizard.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a grater & a measuring jug
Prep time
- Coarsely grate the carrot (peel optional). Dice the pepper into 1cm chunks. Halve the lime. Drain the prawns
Fry the prawns
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the prawns and and fry for 4 mins. Season with salt and pepper. Then add half the chilli paste (add less for less heat) and a squeeze of lime juice
- Cook for 2 mins more, until the prawns are pink and cooked through
- Check your prawns are cooked through; they should be opaque, firm and steaming hot, then remove from the pan and set aside
Cook the veg
- Rinse the frying pan and reheat with 1 tsp oil on medium-high heat. Once hot, add the pepper, carrot and mangetout and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the ginger & garlic paste, lemongrass puree and the remaining chilli paste. Cook for 1 min more
Make the egg fried rice
- Stir the rice and 50ml water (25ml for 1 person) into the veg pan, breaking the rice up with a spoon. Add the tamari and honey and mix to combine
- Push the fried rice to one side of the pan, then crack in the egg. Break up the yolks with a wooden spoon and cook for 1-2 mins, to scramble, then stir into the rice
- Season with salt and pepper
Plate up
- Share the egg fried rice between bowls, topped with the prawns. Garnish with the remaining lime, cut into wedges
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