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Ingredients
150g Essential Easy Cook Long Grain Rice
1 Essential Pointed Spring Cabbage
2 Essential Free Range White Eggs
2 tbsp Vegetable oil
2 tsp medium curry powder
1 tsp ground cumin
2 x 150g packs Essential Cooked King Prawns
150g Essential Beansprouts
400g can Essential Cut Green Beans in Water, drained
4 salad onions, shredded, green and white parts separated
2 tsp light soy sauce, plus more to serve
Method
Cook the rice according
to pack instructions.
Meanwhile, thinly shred the
cabbage. Beat the eggs and
set aside. When cooked, drain the rice and leave to steam
dry for 5 minutes.
Heat 1 tbsp oil in a wok
over a medium heat. Add the
curry powder and cumin and
sizzle for 30 seconds. Add
the cabbage and stir fry over
a high heat for 4 minutes,
then tip onto a plate. Heat
2 tsp more oil, then add the
prawns, beansprouts, beans
and whites of the onions. Stir
fry for 2 minutes, until the
prawns are pink and opaque.
Stir in the rice and cabbage,
then push everything to 1 side
of the pan. Heat 1 tsp oil on
the other side, then sizzle the
eggs to set, before stirring into
the rice. Add the soy sauce,
stir fry for 1 minute, then serve
with the rest of the salad
onions and more soy.
Cook’s tip
Using dried rice makes this recipe more economical than ready-cooked pouches. Long grain rice is a good choice instead of basmati, as it holds its shape well. Wholegrain rice will up the fibre content.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,174kJ/ 280kcals
Fat
11g
Saturated Fat
1.5g
Carbohydrates
22g
Sugars
1.8g
Fibre
5.3g
Protein
21g
Salt
1.7g
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