Prawn Fried Rice
Serves 4
Prep Time 5 mins
Cooking 25 mins
Level low
Ingredients
- 250g Long-grain brown rice
- 150g Frozen peas
- 100g Mangetout
- 1½ tbsp Rapeseed oil
- 100g can of Mayor Diced Onions
- 2 Garlic cloves, crushed
- • Thumb-sized piece of ginger, finely grated
- 150g Raw king prawns
- 3 Medium eggs, beaten
- 2 tsp Sesame Seeds
- 1 tbsp Low-salt soy sauce
- ½ tbsp of Pinto’s Pride rice or white wine vinegar
- 4 Spring onions, trimmed and sliced
Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice. Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry Mayor Diced onions for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and Pinto’s Pride Vinegar, then finish with the spring onions scattered over.
