From pan to plate in less than 15 minutes, you won’t be stuck by the hot stove for long with this Asian-inspired fried rice with juicy prawns and sweetcorn. Serve with wholegrain rice for an extra boost of fibre and a slightly nuttier flavour.
of your reference intake. Typical energy values per 100g: 628kj/150kcal
Cook: 14 Mins
Serves: 4
Ingredients
2 x 250g wholegrain micro rice
5 spring onions
3 garlic cloves, thinly sliced
2 tsp vegetable oil
3 tsp sesame oil
150g Asda Succulent Cooked & Peeled King Prawns
3 medium eggs, beaten with a fork
300g frozen sweetcorn
4 tsp light soy sauce
Method
Microwave the rice following pack instructions.
Cut off the thinner, darker tops of the spring onions, finely slice and reserve for serving. Finely slice the lighter bottom halves and add to a large non-stick frying pan or wok with the garlic, vegetable oil and 2 tsp sesame oil.
Fry the oniony garlic mixture for 3 mins over a medium-high heat until softened and fragrant. Increase the heat under the pan, tip in the prawns and sizzle for 1 min, stirring often.
Pour the beaten egg over the prawns. As the egg sets, use a spatula to occasionally move chunks of egg and prawns about, until all the egg looks set.
Tip in the sweetcorn, rice, soy sauce and remaining 1 tsp sesame oil and fry, stirring well to evenly break up the egg through the rice and heat the sweetcorn.
To serve, scatter with the reserved green spring onion slices, leaving the smaller kids portions without, if they prefer.
