Thai prawn fried rice

Thai prawn fried rice

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Love stir-fries? Try this one-pot with coconut basmati, shellfish, plenty of veg and green curry paste

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
457
protein
33g
carbs
42g
fat
17g
saturates
5g
fibre
11g
sugar
10g
salt
1.8g

Ingredients

  • 1 tbsp sunflower oil
  • 1 red pepper, deseeded, quartered and cut into diagonal strips
  • 5 spring onions, whites roughly chopped, greens finely chopped
  • 100g broccoli, cut into small florets
  • 2 tbsp green curry paste
  • about 200g pack raw king prawns, thawed if frozen
  • 250g pack pre-steamed coconut basmati rice (we used Tilda)
  • 100g frozen peas
  • 100g beansprouts
  • handful chopped basil
  • fish sauce, to taste

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Method

  1. Heat the oil in a wok and stir-fry the pepper, whites of the onions, and broccoli for a few mins to soften. Stir in the curry paste and prawns, and cook for 1 min more.
  2. Add a splash of water, then crumble in the coconut rice, breaking it up with a spoon. Tip in the peas, beansprouts and greens of the onions, and stir-fry until everything has heated through, then add the basil and fish sauce to taste.

Recipe from Good Food magazine, June 2013

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Comments

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lizzafezza's picture
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Fab, tasty, quick meal for mid week. I omitted the beansprouts (just coz I didn't have any). Had a nice kick.

eleanormayo's picture
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This was great, made a very easy & tasty midweek supper.

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