- 100g basmati rice or long-grain rice
- 85g frozen pea
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 50g finely diced chorizo, bacon or ham
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 garlic clove, chopped
- 3 spring onions, sliced on an angle
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ½ red pepper, deseeded and chopped
- good pinch five spice powder
- 1 tsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 100g beansprout (optional)
The two most common beansprouts are the green-capped mung bean…
- 50g peeled prawn
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
Boil the rice following pack instructions, adding the peas for the final min. Drain.
Heat half the oil in a wok. Pour in the egg and stir-fry until scrambled. Tip onto a plate and set aside.
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.