Name: Spiced rice with prawns
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g long grain rice; 175g frozen peas; 2 tbsp oil plus a drop extra; 1 onion chopped; 3 rashers streaky bacon chopped; 1 tbsp tikka masala curry paste; 250g peeled cooked tiger prawn thawed if frozen; 1 egg beaten; soy sauce to serve

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Spiced rice with prawns

Spiced rice with prawns

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins - 20 mins

A star rating of 4.5 out of 5.62 ratingsRate

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Straight-from-the-wok spicy supper with rice, prawns and bacon - ideal for Autumn evenings

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Ingredients

Nutrition

Units:

MetricUS

200g long grain rice
175g frozen peas
2 tbsp oil

plus a drop extra
1 onion

chopped
3 rashers streaky bacon

chopped
1 tbsp tikka masala curry paste
250g peeled cooked tiger prawn

thawed if frozen
1 egg

beaten
soy sauce

to serve

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Nutrition: per serving

kcal411
fat14g
saturates3g
carbs50g
sugars0g
fibre3g
protein25g
salt1.63g

Method

step 1

Tip the rice into a pan of boiling, salted water and simmer for 10 minutes, adding the peas for the last 3 minutes. Drain well.
step 2

While the rice is cooking, heat the 2 tablespoons of oil in a large frying pan or wok. Add the onion and bacon and stir fry for 3-4 minutes, until the onion starts to turn golden and the bacon begins to cook. Stir in the curry paste and cook for a few seconds, then tip in the prawns and heat them through for a minute or so.
step 3

Push the prawn mixture to one side of the pan and add the drop of oil to the other side. Pour the egg into the oil, stir until cooked like scrambled eggs, then mix into the prawns. Add the rice and peas and mix well. Serve immediately, with soy sauce for sprinkling, if you like.

Recipe from Good Food magazine, October 2003

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A star rating of 4.5 out of 5.62 ratings

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