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Thai prawn fried rice

Thai prawn fried rice

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A star rating of 3.9 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Love stir-fries? Try this one-pot with coconut basmati, shellfish, plenty of veg and green curry paste

Nutrition: per serving
HighlightNutrientUnit
low inkcal457
fat17g
saturates5g
carbs42g
sugars10g
fibre11g
protein33g
salt1.8g
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Ingredients

  • 1 tbsp sunflower oil
  • 1 red pepper , deseeded, quartered and cut into diagonal strips
  • 5 spring onions , whites roughly chopped, greens finely chopped
  • 100g broccoli , cut into small florets
  • 2 tbsp green curry paste
  • about 200g pack raw king prawns , thawed if frozen
  • 250g pack pre-steamed coconut basmati rice (we used Tilda)
  • 100g frozen pea
  • 100g beansprout
  • handful chopped basil
  • fish sauce , to taste

Method

  • STEP 1

    Heat the oil in a wok and stir-fry the pepper, whites of the onions, and broccoli for a few mins to soften. Stir in the curry paste and prawns, and cook for 1 min more.

  • STEP 2

    Add a splash of water, then crumble in the coconut rice, breaking it up with a spoon. Tip in the peas, beansprouts and greens of the onions, and stir-fry until everything has heated through, then add the basil and fish sauce to taste.

Goes well with

Recipe from Good Food magazine, June 2013

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Overall rating

A star rating of 3.9 out of 5.11 ratings
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