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Main course · Chinese

Prawn and Sweetcorn Egg Fried Rice

25 min Serves 4 ~478 kcal/serving ~£6.20 (£1.55/serving) Gluten-freeDairy-freePescatarianKid-friendly
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Ingredients

  • 300 g cooked king prawns
  • 600 g cooked long-grain rice
  • 200 g tinned sweetcorn
  • 3 eggs
  • 3 tbsp gluten-free soy sauce
  • 1 tbsp sesame oil
  • 4 spring onions
  • 2 tbsp vegetable oil

Nutrition (per serving)

Calories
478 kcal
Protein
27.7 g
Carbohydrate
51.5 g
of which sugars
3.4 g
Fat
16.5 g
of which saturates
2.9 g
Fibre
2.3 g
Salt
3.64 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Beat the eggs with a pinch of salt. Drain the sweetcorn and slice the spring onions.

  2. 2

    Heat the vegetable oil in a large wok over high heat until smoking. Add the rice and stir-fry for 2–3 minutes, breaking up any clumps.

  3. 3

    Push the rice to one side. Pour in the beaten eggs and scramble gently until just set, then fold into the rice.

  4. 4

    Add the prawns and sweetcorn, tossing everything together over high heat for 2 minutes.

  5. 5

    Drizzle over the gluten-free soy sauce and sesame oil. Toss well, scatter over the spring onions, and serve immediately.

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