Waitrose and Partners
King prawn stir-fried rice

King prawn stir-fried rice

3 out of 5 stars(1) Rate this recipe
High protein
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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  • 2 tsp Vegetable oil
  • 2 British blacktail free range eggs, beaten
  • 150g essential raw king prawns
  • 125g spring greens, finely shredded
  • 100g LoveLife basmati brown rice, cooked and cooled
  • 100g frozen peas
  • 6 cm piece cucumber
  • 2 salad onions, thinly sliced
  • 1 pinch crushed chilli flakes
  • ½ lime juice
  • 2 tsp Cooks’ Ingredients Kimchi Paste
  • 2 tsp reduced-salt soy sauce
  • 1 tbsp roasted peanuts, crushed


  1. Heat 1 tsp of the oil in a large wok or non-stick frying pan on a medium heat. Pour in the egg, tilt the pan so it forms a thin omelette, and cook for about 1 minute until set. Tip out onto a board, roll up, then slice into thin ribbons and set aside.

  2. Heat the remaining oil in the pan, add prawns and spring greens, raise the heat and stir-fry for 2 minutes. Add the rice and peas, and continue to cook for a further 5 minutes or so until piping hot.

  3. Meanwhile, halve the cucumber lengthways and scoop out the seeds. Thinly slice and mix together with the salad onions, chilli and lime juice.

  4. Stir the kimchi paste and soy sauce into the hot rice and divide between bowls. Top with the egg, cucumber salad and crushed peanuts, to serve.


Typical values per serving when made using specific products in recipe


2,110kJ/ 502kcals



Saturated Fat












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3 out of 5 stars1 rating