Quick prawn fried rice recipe
Leftover rice works best for fried rice but you can always cook some fresh if need be. This quick and easy recipe for one is also great for using up any veg you have in your fridge - anything goes! Drizzle with sriracha for a spicy kick.
See method- Serves 1
- 5 mins to prepare and 10 mins to cook
- 404 calories / serving
Ingredients
- 2 tsp vegetable oil
- 1 tsp frozen chopped garlic
- 1 tsp frozen chopped ginger
- ½ red chilli, sliced, optional
- 80g frozen shredded Savoy cabbage
- 1 medium carrot, grated
- 150g leftover cooked rice
- 1 tsp reduced-salt soy sauce
- ½ tsp sesame oil
- 1 spring onion, sliced
- ½ 150g pack Tesco Cooked & Peeled King Prawns
- 1 tsp sriracha, to drizzle
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Shop ingredientsEach serving contains
- Energy
- 1700kJ 404.0kcal
- Fat
- 9g
- Saturates
- 1g
- Sugars
- 12g
- Salt
- 1.4g
of the Reference intake
Carbohydrate 55.2gProtein 20.8gFibre 7.6g
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- Heat the vegetable oil in a large frying pan or wok. Stir-fry the garlic, ginger and chilli (if using), together for 1 min over high heat, until fragrant.
- Add the frozen cabbage and the grated carrot and cook for 2-3 mins until softened.
- Add the rice to the pan, along with the sesame oil and soy sauce and cook for 5 mins, stirring constantly, until beginning to crisp.
- Add the spring onion and the prawns and cook for 1 min to heat through.
- Spoon the fried rice onto a plate and drizzle with the sriracha sauce and some extra chopped chilli if you like.
- See more Recipes for one
