Special fried rice with prawns & chorizo
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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
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 404 |
| fat | 15g | |
| saturates | 4g | |
| carbs | 45g | |
| sugars | 5g | |
| fibre | 4g | |
| protein | 19g | |
| low in | salt | 1.3g |
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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