King prawn stir-fried rice

Name: King prawn stir-fried rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 2 tsp Vegetable oil; 2 British blacktail free range eggs, beaten; 150 g essential raw king prawns; 125 g spring greens, finely shredded; 100 g LoveLife basmati brown rice, cooked and cooled; 100 g 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

4 out of 5 stars(2) 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

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