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Special fried rice with prawns & chorizo

Special fried rice with prawns & chorizo

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A star rating of 4.8 out of 5.52 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Easily doubled
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal404
fat15g
saturates4g
carbs45g
sugars5g
fibre4g
protein19g
low insalt1.3g
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Ingredients

  • 100g basmati rice or long-grain rice
  • 85g frozen pea
  • 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 beansprout (optional)
  • 50g peeled prawn

Method

  • STEP 1

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

  • STEP 2

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2012

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Overall rating

A star rating of 4.8 out of 5.52 ratings
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