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Straight-from-the-wok spicy supper with rice, prawns and bacon - ideal for Autumn evenings
Easy recipe
Serves 4
Prep 5 mins
Cook 15 - 20 mins
Ingredients
200g long grain rice
175g frozen peas
2 tbsp oil , plus a drop extra
1 onion , chopped
3 rashers streaky bacon , chopped
1 tbsp tikka masala curry paste
250g peeled cooked tiger prawns , thawed if frozen
1 egg , beaten
soy sauce , to serve
Method
1. Tip the rice into a pan of boiling, salted water and simmer for 10 minutes, adding the peas for the last 3 minutes. Drain well.
2. While the rice is cooking, heat the 2 tablespoons of oil in a large frying pan or wok. Add the onion and bacon and stir fry for 3-4 minutes, until the onion starts to turn golden and the bacon begins to cook. Stir in the curry paste and cook for a few seconds, then tip in the prawns and heat them through for a minute or so.
3. Push the prawn mixture to one side of the pan and add the drop of oil to the other side. Pour the egg into the oil, stir until cooked like scrambled eggs, then mix into the prawns. Add the rice and peas and mix well. Serve immediately, with soy sauce for sprinkling, if you like.
More Rice Recipes:
Egg fried rice with prawns & peas
Prawn fried rice recipe
Prawn and chorizo skewers with spinach rice pilaf
Speedy prawn fried rice
Spanish rice & prawn one-pot
Salmon & omelette fried rice recipe
Nutrition per serving
411 kcalories, protein 25g, carbohydrate 50g, fat 14 g, saturated fat 3g, fibre 3g, salt 1.63 g
Good Food magazine, October 2003.
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