Speedy prawn fried rice

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Good Food

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Recipe by Good Food

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1. Heat the oil in a large wok. Add the red onion and vegetables, then stir-fry for 2 mins until starting to wilt. Throw in the prawns, garlic and fish sauce and cook everything together for 3-4 mins until the prawns change colour and cook through. (If using cooked prawns, you just need to stir them into the rice to warm through before serving.)
2. Scatter in the rice, then carry on cooking for 3-4 mins until the rice is piping hot. Serve scattered with coriander and pass round the soy sauce bottle for those who want it.

Know-how

Cold cooked rice makes a great standby ingredient and gives the best results for fried rice. To ensure that cooked rice is safe to eat, always chill it as soon as it is cool, reheat thoroughly from cold until piping hot and never leave it in the fridge for longer than 2 days. Great on the BBQ.

Per serving (no soy)

249 kcalories, protein 14g, carbohydrate 43g, fat 4 g, saturated fat 1g, fibre 1g, salt 1.74 g

Latest comments and suggestions

• phildelahaye

  31 October 2007

  phildelahaye rated and commented on this recipe

  

  great - quick, easy and tasty and very adaptable we will definitely use this recipe often!

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• sandie

  26 March 2008

  sandie commented on this recipe

  cooked this recipe on Monday for my family they really enjoyed it. Did not put the broccoli in the recipe but used other veg but still very tasty

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• sandie

  26 March 2008

  sandie rated this recipe

  

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• Dennis

  11 June 2008

  Dennis commented on this recipe

  This is one of my wife's favourite recipes and I agree that it is excellent and very easy to cook. 5 stars as far as our family is concerned.

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• GregJ

  04 July 2008

  GregJ commented on this recipe

  This is a great, easy recipe, thanks. I altered a little by adding two cloves of crushed garlic , half a teaspoon of shredded fresh ginger, two deseeded and chopped green chillies,and the white of three small spring onions at the first ( fry onions) stage. Also, instead of adding plain rice I made some egg fried rice and added that at the rice stage. Its really tasty, has a little kick and a different texture due to the egg fried rice.

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• Belkey

  24 November 2008

  Belkey rated and commented on this recipe

  

  Really good midweek supper, I added some ginger, sweet chilli sauce & the juice of 1 lime. We loved it & a great way to use up leftover rice.

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Ingredients

• 1 tbsp sunflower oil
• 1 red onion
• 200g pack mixed vegetable medley
• 200g pack large prawns , raw or cooked, defrosted if frozen
• 3 garlic cloves , finely chopped
• 2 tbsp Thai fish sauce
• 500g cooked, rice , use home-cooked or Tilda Rizazz basmati rice
• chopped coriander and soy sauce, to serve

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Low-fat

Ingredients

• 1 tbsp sunflower oil
• 1 red onion
• 200g pack mixed vegetable medley
• 200g pack large prawns , raw or cooked, defrosted if frozen
• 3 garlic cloves , finely chopped
• 2 tbsp Thai fish sauce
• 500g cooked, rice , use home-cooked or Tilda Rizazz basmati rice
• chopped coriander and soy sauce, to serve

Per serving (no soy)

249 kcalories, protein 14g, carbohydrate 43g, fat 4 g, saturated fat 1g, fibre 1g, salt 1.74 g

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