Veg, prawn & egg fried rice

Veg, prawn & egg fried rice

XO style sauce is a delicious, chunky hot chilli paste that’s great in Asian stir fry and noodle dishes. Use cautiously, it’s quite fiery!

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Low in saturated fat1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

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Ingredients

  • 80g Essential Basmati Rice (see cook's tip)
  • 2 Essential Free Range White Eggs
  • 1 tbsp Essential Vegetable Oil
  • 2 clove/s garlic, finely grated
  • ½ x 450g pack Essential Crunchy Vegetable Stir Fry
  • 150g frozen Essential Cooked Prawns, defrosted and patted dry
  • 2 tbsp Cooks' Ingredients XO Style Sauce
  • ¼ x 25g pack coriander, roughly chopped

Method

  1. Cook the rice in boiling, lightly salted water for 7-8 minutes until just tender, then drain. Beat the eggs together in a bowl with a little black pepper.

  2. Heat ½ the oil in a frying pan, add the garlic and let it sizzle for a few seconds. Tip in the rice and stir to mix. Push to 1 side of the pan and add the beaten eggs to the other side. Cook briefly until the eggs are set, then stir them into the rice and tip out onto a plate.

  3. Add the remaining oil to the pan over high heat and fry the stir fry for 5 minutes until piping hot. Return the rice to the pan with the prawns and cook for 2-3 minutes, stirring often, until the prawns are pink, opaque and cooked through. Mix the XO style sauce with 2 tbsp water and stir into the pan, followed by most of the coriander. Top with the rest of the coriander, to serve.

Cook’s tip

Use brown basmati rice instead of white for a slightly nutty flavour. Allow an extra 10-12 minutes cooking time in step 1.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,726kJ/ 412kcals

Fat

19g

Saturated Fat

3.2g

Carbohydrates

33g

Sugars

5.2g

Fibre

3.2g

Protein

25g

Salt

1.6g

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