Sriracha Prawn Special Fried Rice Bowls

Sriracha Prawn Special Fried Rice Bowls

Sriracha Prawn Special Fried Rice Bowls

Prep Time
10 Minutes
Cook Time
15 Minutes
Spicy fried rice with prawns, topped with a fried egg.
  • 1 sachet Sriracha Seasoning

  • 175 grams (6 ounces) King prawns, raw

  • 1 tablespoon oil

  • 1 red pepper, sliced

  • 4 spring onions, finely sliced

  • 100 grams (4 ounces) peas, frozen

  • 250 grams (9 ounces) basmati rice, pre-cooked and cooled

  • 1 tablespoon soy sauce

  • 3 eggs

  • 1 lime, cut into wedges

Cooking tip
  1. To save time cooking and cooling rice use a pouch of precooked rice for an extra speed supper.


  • 1 Combine the prawns with 1 tsp of Sriracha Street Food Seasoning and 1 tsp oil, stir to coat. Heat 1 tbs oil in a large sauté pan add the prawns, pepper, spring onions and peas. Stir fry for around 4 minutes, until the prawns have turned pink and vegetables beginning to turn tender.
  • 2 Stir in the cooked rice along with the soy sauce and 1-2 tsp Sriracha Street Food Seasoning (depending on how hot you like it). Cook for a further 2-3 minutes until hot.
  • 3 Move the rice to one side of the pan, crack an egg into the other side, allow to sizzle for a few seconds then scramble with a spatula then combine with the rice.
  • 4 Keep rice warm in a pan, heat the remaining oil in a frying pan and fry the remaining 2 eggs “sunny side up”. To serve divide the rice between the two bowls, top each with a fried egg and a slice of lime. Sprinkle over extra Sriracha Street Food Seasoning to taste.