Spiced rice with prawns
By Good Food
Contains pork – recipe is for non-Muslims only
Straight-from-the-wok spicy supper with rice, prawns and bacon – ideal for Autumn evenings
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Prep:5 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 411
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fat 14g
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saturates 3g
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carbs 50g
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sugars 0g
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fibre 3g
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protein 25g
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salt 1.63g
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
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.
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.
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.
