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Quick prawn & chilli rice
This quick and easy rice dish is light, fragrant, and packed with flavour. It's perfect if you're looking for something healthy when you're in a rush and is great with all the family.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
1 tbsp wok oil
1 tbsp frozen Cooks’ Ingredients Ginger
1 tbsp frozen Cooks’ Ingredients Garlic
1 tbsp frozen Cooks’ Ingredients Red Chilli
180g frozen essential Waitrose White Rice
1/2 x 200g pack sugar snaps, finely sliced
125g Tenderstem broccoli tips, cut into 4cm pieces
1/2 x 235g pack frozen essential Waitrose Raw King Prawns
½ pack salad onions, shredded
1/2 x 28g pack coriander, roughly chopped
2 tbsp Thai fish sauce
1 Juice of lime
Method
Warm a wok or large non-stick frying pan over a high heat. When very hot add the oil, ginger, garlic and chilli, quickly followed by the rice. Stir-fry for 3-4 minutes or until the rice defrosts.
Add the sugar snaps and broccoli and stir-fry for a further 2 minutes. Add the prawns and half the salad onions and half the coriander. Continue to stir-fry for another 6 minutes or until the prawns are pink.
Remove from the heat and drizzle over the fish sauce and lime juice. Scatter over the remaining salad onions and coriander before serving.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,313kJ/ 312kcals
Fat
10.4g
Saturated Fat
1.8g
Carbohydrates
34.5g
Sugars
5.5g
Fibre
3.5g
Protein
20.1g
Salt
3.5g
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