Special fried rice with prawns & chorizo

Special fried rice with prawns & chorizo

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(14 ratings)

Prep: 10 mins Cook: 18 mins


Serves 2
A fusion dish that merges Spanish paella with Asian egg fried rice - a great way to get kids to eat vegetables

Nutrition and extra info

  • Easily doubled
  • Healthy

Nutrition: per serving

  • kcal404
  • fat15g
  • saturates4g
  • carbs45g
  • sugars5g
  • fibre4g
  • protein19g
  • salt1.3g
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  • 100g basmati rice or long-grain rice
  • 85g frozen pea
  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g finely diced chorizo, bacon or ham



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 garlic clove, chopped
  • 3 spring onion, sliced on an angle

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ red pepper, deseeded and chopped
  • good pinch five spice powder
  • 1 tsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 100g beansprout (optional)
  • 50g peeled prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…


  1. Boil the rice following pack instructions, adding the peas for the final min. Drain.

  2. Heat half the oil in a wok. Pour in the egg and stir-fry until scrambled. Tip onto a plate and set aside.

  3. Wipe the wok with kitchen paper, then heat the remaining oil. Toss in the meat, garlic, spring onions and pepper, and stir-fry until the pepper starts to soften. Add the five-spice, rice, peas and soy, then stir-fry for 5 mins more. Finally add the beansprouts, if using, the egg and prawns, and stir-fry to heat through.

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Comments (10)

acv2010's picture

Delicious mix of flavours, really quick and simple but satisfying. Good hot or cold - I make extra for lunch the next day. I left out prawns and added a bit more soy and fish oil as recommended. 5 stars.

alib-london's picture

Great recipe. Added broccoli and some green chilli for an extra kick - very tasty! Made enough for lunch as well but couldn't resist a 2nd portion! Will definitely make again

abcdefghijord's picture

Made this tonight - took the servings as one so doubled it for me and my partner. We really loved it. I have tried another egg fried rice recipe and this one is honestly the better one. It gives great tips to make just a regular egg fried rice. Loved it!! Yummy!

carlynicole's picture

I cannot believe how lovely this recipe is!!!! Some items i didnt have so improvised but tasted amazing. Deffo serves two people though cos i made it just for myself and im stuffed and another portion still left.

carlynicole's picture

I cannot believe how lovely this recipe is!!!! Some items i didnt have so improvised but tasted amazing. Deffo serves two people though cos i made it just for myself and im stuffed and another portion still left.

catharsist316's picture

I used raw prawns and cooked them in with the vegetables. I also threw in a bit of fish sauce. This multiplies really easily and was great hot and cold over the next few days as lunches. Definitely adding to my regular recipes!

viviangirl90's picture

The recipe came out in the September magazine, it says it serves 2, I found it nice when I made it.

jburton's picture

I was thinking the same with the servings on this as well. I have been onto a site (Love food Hate waste) where it advises portion control, according to this site and i use it alot an adult would want 75g of rice, it also said for peas a portion would be 80g, so i think this may be a serving for one, when i make this i will double the amounts to serve two but would cut back the rice to 150g as i feel 200g for two people could be too much. Hope this is of some help.

edel_ir's picture

I was thinking the exact same thing, no servings!

whatlauramade's picture

How many servings is this?

Questions (2)

trudi-belle's picture

How many people is this recipe for? Thank you.

goodfoodteam's picture

Thanks trudi-belle - well spotted! We have now corrected the page above to show that it serves 2. Apologies for any confusion. 

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