Special Fried Rice With Prawns & Chorizo
In this flavorful fried rice recipe, fluffy basmati or long-grain rice is complemented by vibrant spring peas, succulent prawns, and a tantalizing mix of spices and aromatics. The dish comes together in a sizzle of a wok, each ingredient contributing its unique essence to an enticing and satisfying meal.
— Constant Cookbook
Ingredients
- 100g basmati rice or long-grain rice
- 85g frozen peas
- 1 tbsp sunflower oil
- 1 egg , beaten
- 50g finely diced chorizo , bacon or ham
- 1 garlic clove , chopped
- 3 spring onions , sliced on an angle
- ½ red pepper , deseeded and chopped
- good pinch five spice powder
- 1 tsp soy sauce
- 100g beansprouts (optional)
- 50g peeled prawns
Instructions
- Boil the rice following pack instructions, adding the peas for the final minute. 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 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.
Cook Time
18M
Prep Time
PT10M
Yield
Easily doubled
Nutrition
- Calories: 404 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 1.3 milligram of sodium
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