Veg, prawn & egg fried rice

Name: Veg, prawn & egg fried rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 80 g Essential Basmati Rice (see cook's tip); 2 Essential Free Range White Eggs; 1 tbsp Essential Vegetable Oil; 2 clove/s garlic, finely grated; 450 g pack Essential Crunchy Vegetable Stir Fry; 150 g frozen Essential Cooked Prawns, defrosted and patted dry; 2 tbsp Cooks' Ingredients XO Style Sauce; 25 g pack coriander, roughly chopped

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
1/2 x 450g pack Essential Crunchy Vegetable Stir Fry
150g frozen Essential Cooked Prawns, defrosted and patted dry
2 tbsp Cooks' Ingredients XO Style Sauce
1/4 x 25g pack coriander, roughly chopped

Method

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.
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.
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.