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PRAWN FRIED RICE

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

25.226 g

Sodium (mg)

228.72 mg

Vitamin A (IU)

664.088 IU

Saturated Fat (g)

1.912 g

Energy (kcal)

204.968 kcal

Fat (g)

5.478 g

Trans Fat (g)

0.015 g

Salt (g)

0.575 g

Calcium (mg)

84.185 mg

Monounsaturated Fat (g)

1.876 g

Cholesterol (mg)

195.82 mg

Iron (mg)

1.31 mg

Vitamin C (mg)

4.14 mg

Fibre (g)

1.099 g

Sugars (g)

2.286 g

Protein (g)

12.464 g

Potassium (mg)

195.793 mg

Total

100.905 g

914.88 mg

2656.35 IU

7.649 g

819.87 kcal

21.913 g

0.06 g

2.3 g

336.74 mg

7.503 g

783.28 mg

5.24 mg

16.56 mg

4.395 g

9.142 g

49.857 g

783.17 mg

  • 2 tbsp Planta
  • 3 whole eggs, lightly beaten
  • 300 g cooked rice
  • 1 tbsp haochi
  • 5 tbsp chopped spring onion
  • 100 g cooked prawns. peeled
  • 100 g frozen milk
  • vegetables / frozen peas 5 tbsp
  • 1 tbsp extra haochi
  • Garnish
  • 1 Mix rice with eggs to coat evenly.
  • 2 In a pan, melt the planta.
  • 3 Add the prawns to sauté for 1 min.
  • 4 Add the frozen mix vegetables follow by adding the rice and egg mix.
  • 5 Add the extra haochi for an extra kick and stir fry the mixture until egg is well coated.