Leftovers prawn fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 2 tbsp vegetable oil
- 100g long-stem broccoli, trimmed
- 450g leftover rice with prawns (see recipe below)
- 220g can water chestnuts, drained
- small handful of coriander, roughly chopped
- 25g cashews
For the sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
Method
- STEP 1
Heat 1 tbsp of the oil in a frying pan over a medium-high heat and tip in the broccoli. Fry for 5 mins until browned, then transfer to a plate. Meanwhile, fish the prawns out of the rice and set aside. Combine the sauce ingredients in a bowl.
- STEP 2
Drizzle the remaining oil into the pan and stir in the leftover rice. Leave undisturbed for 5 mins, then mix the prawns back in with the broccoli and water chestnuts. Cook for 1-2 mins, then stir in the sauce and coriander and serve with the cashews scattered over the top.
