Name: Speedy prawn fried rice
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 tbsp sunflower oil; 1 red onion; 200g pack mixed vegetable medley; 200g pack large prawn 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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Speedy prawn fried rice

Speedy prawn fried rice

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.2 out of 5.5 ratingsRate

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Perfect for a Monday night when the last thing you want to do is cook, this rice dish is both filling and healthy

Easily doubled

Easily halved

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Sweet & hot prawn & pineapple curry

A star rating of 4.4 out of 5.16 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
1 red onion
200g pack mixed vegetable

medley
200g pack large prawn

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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Nutrition: per serving (no soy)

kcal249
fat4g

low
saturates1g
carbs43g
sugars4g
fibre1g
protein14g
salt1.74g

Method

step 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.)
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, July 2007

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A star rating of 4.2 out of 5.5 ratings

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