Spiced king prawn fried rice

Name: Spiced king prawn fried rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Essential Easy Cook Long Grain Rice; 1 Essential Pointed Spring Cabbage; 2 Essential Free Range White Eggs; 2 tbsp Vegetable oil; 2 tsp medium curry powder; 1 tsp ground cumin; 150 g packs Essential Cooked King Prawns; 150 g Essential Beansprouts; 400 g can Essential Cut Green Beans in Water, drained; 4 salad onions, shredded, green and white parts separated; 2 tsp light soy sauce, plus more to serve

Sometimes a spicy stir fry just ticks all the boxes midweek. To make it veggie, swap the prawns for marinated tofu pieces.

5 out of 5 stars(1) Rate this recipe

Low in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

150g Essential Easy Cook Long Grain Rice
1 Essential Pointed Spring Cabbage
2 Essential Free Range White Eggs
2 tbsp Vegetable oil
2 tsp medium curry powder
1 tsp ground cumin
2 x 150g packs Essential Cooked King Prawns
150g Essential Beansprouts
400g can Essential Cut Green Beans in Water, drained
4 salad onions, shredded, green and white parts separated
2 tsp light soy sauce, plus more to serve

Method

Cook the rice according to pack instructions. Meanwhile, thinly shred the cabbage. Beat the eggs and set aside. When cooked, drain the rice and leave to steam dry for 5 minutes.
Heat 1 tbsp oil in a wok over a medium heat. Add the curry powder and cumin and sizzle for 30 seconds. Add the cabbage and stir fry over a high heat for 4 minutes, then tip onto a plate. Heat 2 tsp more oil, then add the prawns, beansprouts, beans and whites of the onions. Stir fry for 2 minutes, until the prawns are pink and opaque.
Stir in the rice and cabbage, then push everything to 1 side of the pan. Heat 1 tsp oil on the other side, then sizzle the eggs to set, before stirring into the rice. Add the soy sauce, stir fry for 1 minute, then serve with the rest of the salad onions and more soy.

Cook’s tip

Using dried rice makes this recipe more economical than ready-cooked pouches. Long grain rice is a good choice instead of basmati, as it holds its shape well. Wholegrain rice will up the fibre content.