Roti fried rice

Name: Roti fried rice
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
Ingredients: ¼ tsp ground white pepper; 2 tbsp light soy sauce; ½ tbsp rice vinegar; 1 tbsp tomato ketchup; 2 tbsp vegetable or sunflower oil; ½ tsp cumin seeds; 1 small onion, finely chopped; 1 small carrot, finely chopped; 60g frozen sweetcorn; 60g frozen peas; 1 tbsp garlic-ginger paste (or ½ tbsp each finely grated garlic and ginger); 1 green finger chilli, finely chopped; 2 medium free-range eggs; 165g sustainable raw king prawns (see Easy Swaps); 2 cooked roti, chapatis or paratha, torn into small pieces; 250g cooked jasmine rice, chilled; Handful coriander leaves

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 5 Jan 24
Updated: 18 Mar 24

Test kitchen approved

Fried rice is the perfect medium for playing around with textures, ingredients and flavours – and this one certainly goes the whole mile. Torn pieces of flatbread turn into pleasingly chewy little morsels as they mingle with the grains and sauce, providing a double-hit of carby goodness. Certainly not authentic, but very, very tasty.

For more roti wondrousness, try our roti canai recipe.

Serves 2
Hands-on time 30 min

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Ingredients

¼ tsp ground white pepper
2 tbsp light soy sauce
½ tbsp rice vinegar
1 tbsp tomato ketchup
2 tbsp vegetable or sunflower oil
½ tsp cumin seeds
1 small onion, finely chopped
1 small carrot, finely chopped
60g frozen sweetcorn
60g frozen peas
1 tbsp garlic-ginger paste (or ½ tbsp each finely grated garlic and ginger)
1 green finger chilli, finely chopped
2 medium free-range eggs
165g sustainable raw king prawns (see Easy Swaps)
2 cooked roti, chapatis or paratha, torn into small pieces
250g cooked jasmine rice, chilled
Handful coriander leaves

Method

In a small bowl, make a sauce by mixing together the pepper, soy, rice vinegar and ketchup.
Heat the oil in a large frying pan or wok over a high heat. Once smoking hot, add the cumin seeds, onion and carrot with a pinch of salt and stir-fry for about 4 minutes until the veg have softened. Add the sweetcorn and peas and fry for 2 minutes more. Stir in the ginger-garlic paste and chilli, then cook for another minute.
Push everything to one side of the pan, then crack the eggs into the other side. Scramble them with your spoon or spatula and cook until almost set, then stir the eggs into the veg.
Add the prawns to the pan and cook for another minute or two until they’re turning pink. Add the torn flatbreads and the rice and stir-fry for 2 minutes more. Pour in the sauce and stir-fry for a final minute until everything is coated. Stir in the coriander, then serve.

Recipe from January 2024 Issue

Nutrition

Nutrition: per serving

Calories: 595kcals
Fat: 21g (2.8g saturated)
Protein: 30g
Carbohydrates: 67g (13g sugars)
Fibre: 7.2g
Salt: 4.8g

delicious. tips

Eco tip Look for the Marine Stewardship Council (MSC) blue tick on supermarket prawns to check they come from sustainable sources or ask your fishmonger their origin and check this against the MSC’s Good Fish Guide.

Easy swaps To save time chopping, use frozen mixed vegetables for this dish. You could swap the prawns for cooked chicken if you prefer, or tofu or paneer to make it vegetarian.
The key to good fried rice is cooked rice that’s been chilled and allowed to dry out, a screaming hot wok and constant stirring (or ‘punching’) of the rice. Make sure you have everything prepped before you heat the wok.

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Roti fried rice

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Or, how about...?

The Roti King’s roti canai

Chicken and egg fried rice

Prawn egg-fried rice

Korean-spiced roast chicken with kimchi fried rice

Sattu parathas

Aloo paratha (potato flatbreads)

More to discover