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Prawn & pineapple fried rice
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4 tsp wok oil
300g pack carrot, broccoli, green beans & baby corn, cut into smaller pieces
½ red pepper, deseeded and diced
3 salad onions, sliced
3cm piece fresh ginger, peeled and finely grated
2 cloves garlic, finely grated
2 British Blacktail Large Free Range Eggs, beaten
2 x 250g packs ready cooked brown basmati rice
150g prepared pineapple, roughly chopped
175g pack cooked peeled prawns
2 tbsp reduced salt soy sauce
1. Heat a large wok or frying pan over a high heat, add 1 tbsp wok oil and stir fry the vegetables, pepper and salad onions for 3 minutes.
2. Add the ginger and garlic, and stir fry for another minute. Transfer to a bowl. Set aside.
3. Turn the heat down to low and add the remaining oil to the pan. Pour in the eggs and stir to scramble them for 30 seconds. Add the rice, reserved vegetables, pineapple, prawns and soy sauce, and cook for 1-2 minutes until piping hot throughout. Serve immediately.
Cook’s tip Any leftover prepared pineapple can be kept in the freezer for smoothies. Blend straight from frozen to add great flavour and texture.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in Tue Jan 28 09:36:32 GMT 2020.