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£2.30/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Use brown basmati rice instead of white for a slightly nutty flavour. Allow an extra 10-12 minutes cooking time in step 1.
Typical values per serving when made using specific products in recipe
Energy | 1,726kJ/ 412kcals |
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Fat | 19g |
Saturated Fat | 3.2g |
Carbohydrates | 33g |
Sugars | 5.2g |
Fibre | 3.2g |
Protein | 25g |
Salt | 1.6g |
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