ingredients
- 6 Sunny Queen free range eggs
- 400g medium sized prawns
- A pinch of saffron threads
- 1 tsp grated ginger (optional)
- 1 cup long grain rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 hot red chilli, finely chopped (adjust to taste)
- 1 green capsicum
- 1 red capsicum
- 1 cup sweetcorn kernels
- 2 tbsp chopped coriander
- 1 tbsp olive oil
- Salt and pepper
Nutrition
Serves: 6
Method
- Soak saffron threads in 2 tablespoons of hot water. Set aside.
- Rinse the long grain rice under cold water. In a saucepan, bring 2 cups of water to a boil, add the rice and a pinch of salt. Lower the heat, cover, and simmer for 15–18 minutes until rice is cooked and water is absorbed. Set aside.
- Bring a saucepan of water to a gentle boil. Add the eggs and boil for 7–8 minutes. Cool under cold running water, peel, and set aside. You can halve or quarter them before serving.
- Heat half the olive oil in a large frying pan or wok over medium-high heat. Add the prawns, season lightly with salt and pepper, and cook for 2–3 minutes until just pink. Remove and set aside.
- In the same pan, add the remaining olive oil. Sauté the onion, garlic, and ginger (if using) for 2–3 minutes until softened. Add the red chilli, capsicums, and corn. Cook for another 4–5 minutes, stirring frequently.
- Add the cooked rice to the pan along with the saffron water. Stir well to combine and heat through. Return the prawns to the pan and toss gently until evenly distributed and warmed.
- Spoon the rice and prawn mixture onto plates. Top with halved or quartered boiled eggs and a generous sprinkle of chopped coriander.