Quick prawn & chilli rice

Name: Quick prawn & chilli rice
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp wok oil; 1 tbsp frozen Cooks’ Ingredients Ginger; 1 tbsp frozen Cooks’ Ingredients Garlic; 1 tbsp frozen Cooks’ Ingredients Red Chilli; 180 g frozen essential Waitrose White Rice; 200 g pack sugar snaps, finely sliced; 125 g Tenderstem broccoli tips, cut into 4cm pieces; 235 g pack frozen essential Waitrose Raw King Prawns; ½ pack salad onions, shredded; 28 g pack coriander, roughly chopped; 2 tbsp Thai fish sauce; 1 Juice of lime

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.

3 out of 5 stars(1) Rate this recipe

Gluten free

Serves2
CourseMain meal
Prepare-
Cook20 mins
Total time20 mins

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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.