Prawn and Sweetcorn Fried Rice
Ingredients
- 300 g cooked king prawns
- 600 g cooked long-grain rice
- 200 g tinned sweetcorn
- 3 eggs
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 4 spring onions
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 477 kcal
- Protein
- 27.3 g
- Carbohydrate
- 51.5 g
- of which sugars
- 3.2 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
Heat the vegetable oil in a large wok over a high heat until smoking. Add the cooked rice and stir-fry for 2–3 minutes, breaking up any clumps.
- 2
Push the rice to the side of the wok. Beat the eggs and pour into the empty space. Scramble until just set, then fold through the rice.
- 3
Add the prawns and sweetcorn and stir-fry for 2 minutes until the prawns are heated through.
- 4
Pour in the soy sauce and sesame oil, toss everything together and fry for a further minute.
- 5
Scatter over sliced spring onions and serve straight from the wok.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.