Thai prawn fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp sunflower oil
- 1 red pepperdeseeded, quartered and cut into diagonal strips
- 5 spring onionswhites roughly chopped, greens finely chopped
- 100g broccolicut into small florets
- 2 tbsp green curry paste
- about 200g pack raw king prawnsthawed if frozen
- 250g pack pre-steamed coconut basmati rice(we used Tilda)
- 100g frozen pea
- 100g beansprout
- handful chopped basil
- fish sauceto taste
Nutrition: per serving
- kcal457low
- fat17g
- saturates5g
- carbs42g
- sugars10g
- fibre11g
- protein33g
- salt1.8g
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.
