Sometimes a spicy stir fry just ticks all the boxes midweek. To make it veggie, swap the prawns for marinated tofu pieces.
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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.
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.
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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