Special fried rice with prawns & chorizo

Special fried rice with prawns & chorizo

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(11 ratings)

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Cooking time

Prep: 10 mins Cook: 18 mins

Skill level

Easy

Servings

Easily doubled

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

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
404
protein
19g
carbs
45g
fat
15g
saturates
4g
fibre
4g
sugar
5g
salt
1.3g

Ingredients

  • 100g basmati rice or long-grain rice
  • 85g frozen peas
  • 1 tbsp sunflower oil
  • 1 egg, beaten
  • 50g finely diced chorizo, bacon or ham
  • 1 garlic clove, chopped
  • 3 spring onions, sliced on an angle
  • ½ red pepper, deseeded and chopped
  • good pinch five spice powder
  • 1 tsp soy sauce
  • 100g beansprouts (optional)
  • 50g peeled prawns

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Method

  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.

Recipe from Good Food magazine, September 2012

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Comments

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abcdefghijord's picture
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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
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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
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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
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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?

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