Prawn, Egg & Tomato Rice Bowl

Name: Prawn, Egg & Tomato Rice Bowl
Total time: 300 s
Yield: 1 Serving
Cuisine: British
Ingredients: 1 Egg; Salt & Pepper; 80 g shelled Prawns *thawed if frozen; 1/2 teaspoon Potato Starch; 1/2 Tomato *cut into bite-size pieces; 1 small clove Garlic *finely chopped; 1/8 teaspoon Chilli Flakes; 1 teaspoon Oil *plus extra; 1 tablespoon Sake (Rice Wine) OR Water; 2 teaspoons Soy Sauce *add extra if required; 1 serving warm Cooked Rice; Finely chopped Spring Onion

Hiroko Liston @hirokoliston

Melbourne, Australia

I had some leftover Frozen Prawns from a bag of Seafood Mix that I used to cook ‘Seafood Chowder’. Today I used the leftover Prawns to cook this rice bowl. I love the combination of Prawn, Egg, Tomato, Garlic and Soy Sauce. Such a simple dish, that is delicious and nutritious, quick and easy to cook, and very satisfying.

Hiroko Liston @hirokoliston

Saved

Ingredients

5 minutes

1 Serving

1Egg
Salt & Pepper
80 gshelled Prawns *thawed if frozen
1/2 teaspoonPotato Starch
1/2Tomato *cut into bite-size pieces
1small clove Garlic *finely chopped
1/8 teaspoonChilli Flakes
1 teaspoonOil *plus extra
1 tablespoonSake (Rice Wine) OR Water
2 teaspoonsSoy Sauce *add extra if required
1serving warm Cooked Rice
Finely chopped Spring Onion

Saved

Steps

5 minutes

1

Whisk Egg and lightly season with Salt & Pepper. Sprinkle Potato Starch over Prawns and roughly coat them. Prepare everything before you start cooking.
2

Heat Oil in a small frying pan over medium heat, cook Egg softly, and return to the bowl you used to whisk the Egg.
3

Add a small amount of extra Oil to the pan, add Garlic, Chilli Flakes and Tomato, stir for a minute, then add Prawns. Add Sake (Rice Wine) and Soy Sauce, and stir until Prawns are cooked. Return the Egg and mix to combine.
4

Half fill a bowl with warm Cooked Rice and cover it with the mixture, add some finely chopped Spring Onion, and enjoy.