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Ingredients

Method

  • STEP 1

    Boil the rice following pack instructions, adding the peas for the final minute. 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 garlic, spring onions and pepper, and stir-fry until the pepper starts to soften. Add the five-spice, beansprouts, rice, peas and soy, then stir-fry for 5 mins more. Finally, add the egg, chorizo (if using) and prawns, and stir-fry to heat through.

Recipe from Good Food magazine, September 2012

Goes well with

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A star rating of 4.8 out of 5.57 ratings
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