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    Egg-Fried Basmati Rice With Indonesian Prawns And Baby Corn

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    Egg-Fried Basmati Rice With Indonesian Prawns And Baby Corn

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 2 tbsp sunflower oil
    • 2 large eggs, lightly beaten
    • 1 onion, thinly sliced
    • 1 tbsp Bart Chinese Five Spice Paste
    • 125g baby corn, halved lengthways
    • 225g brown basmati rice, cooked, cooled and chilled
    • 1 bunch salad onions, thinly sliced
    • 25g pack fresh coriander, finely chopped
    • 150g pack Waitrose Freshly Cooked Indonesian King Prawns
    • 2 tbsp soy sauce, to season


    1. Heat 1 tablespoon of the oil in a wok or large frying pan. Add the beaten egg and cook for 2-3 minutes, whisking gently with a fork as it starts to lightly scramble. Use a spatula to remove the egg from the pan and set aside.
    2. Add the remaining oil and gently fry the onion over a high heat for 2-3 minutes, until it starts to soften and turn golden. Reduce the heat and stir in the five spice paste. Allow to cook for 1 minute, stirring all the time.
    3. Add the baby corn and stir-fry for 3-4 minutes. Stir in the rice, three quarters of the salad onions, three quarters of the coriander, the prawns and the cooked egg, and allow to heat through for 1-2 minutes. Divide between serving bowls, garnish with the remaining salad onions and coriander. Serve straight away with a little soy sauce.

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    Cook's tips

    For a really speedy supper, use two packs of ready-cooked 250g Waitrose Microwave Basmati Rice. Make chicken fried rice by replacing the prawns with 2 cooked chicken breasts, cut into bite-sized pieces.


    Average user rating

    4 stars