Pea and Prawn Fried Rice
Ingredients
- 300 g cooked king prawns
- 300 g long grain rice
- 200 g frozen peas
- 3 eggs
- 3 tbsp soy sauce
- 2 garlic cloves
- 1 tbsp sesame oil
- 2 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 541 kcal
- Protein
- 29.8 g
- Carbohydrate
- 64.8 g
- of which sugars
- 1.7 g
- Fat
- 16.7 g
- of which saturates
- 3.2 g
- Fibre
- 3.7 g
- Salt
- 3.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to pack instructions, then spread on a tray and leave to cool completely (or use leftover rice).
- 2
Heat the sunflower oil in a large wok or pot over high heat. Fry the crushed garlic for 30 seconds.
- 3
Push the garlic to one side, crack in the eggs and scramble them quickly.
- 4
Add the cold rice and stir-fry vigorously for 3 minutes until heated through.
- 5
Add the prawns, peas and soy sauce and stir-fry for 2 minutes. Drizzle with sesame oil and serve.
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