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Kale & prawn fried rice
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400g frozen essential Waitrose White Rice (from a large pack)
2 tbsp Waitrose Wok Oil
150g pack essential Waitrose Raw King Prawns, patted dry
1 essential Waitrose Free Range Egg, beaten
1 bunch essential Waitrose Salad Onions, shredded
1 large red chilli, shredded
250g pack essential Waitrose Kale, washed and dried well
1-2 tbsp light soy sauce, plus extra to serve
1 Heat the rice according to pack instructions. Meanwhile, set a non-stick wok or large frying pan over a high heat and add 2 tsp oil. Fry the prawns for 2 minutes, until pink. Remove to a plate and set aside. Add a splash more oil, then pour in the egg. Cook until crisp and bubbling at the edges, turn over for a few seconds more, then shred and set aside with the prawns.
2 Add the rest of the oil to the pan. Keeping the heat high, first toss in the salad onions, then the chilli and kale. Stir-fry for 3 minutes or until the kale has wilted.
3 Add the hot rice and soy sauce, to taste, and stir-fry for 1 minute to caramelise a little. Return the egg and prawns to the pan, toss well, then eat with a splash more soy, if desired.
You can use 125g long grain white rice instead and cook according to the pack instructions.
Typical values per serving:
This recipe was first published in October 2017.
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