Leftovers prawn fried rice
- Ailsa Burt
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 5 out of 5.1 ratingRate
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Make this fried rice using the leftovers from our prawn, chorizo & courgette baked rice – it's an easy supper the next day, which is ideal for busy weekdays
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp vegetable oil
-
100g long-stem broccoli
trimmed
-
450g leftover rice with prawns
(see recipe below)
-
220g can water chestnuts
drained
-
small handful of coriander
roughly chopped
-
25g cashews
For the sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
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Nutrition: Per serving
- kcal555
- fat25g
- saturates5g
- carbs55g
- sugars15g
- fibre5g
- protein20g
- salt3.5g
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Method
-
step 1
Heat 1 tbsp of the oil in a frying pan over a medium-high heat and tip in the broccoli. Fry for 5 mins until browned, then transfer to a plate. Meanwhile, fish the prawns out of the rice and set aside. Combine the sauce ingredients in a bowl.
-
step 2
Drizzle the remaining oil into the pan and stir in the leftover rice. Leave undisturbed for 5 mins, then mix the prawns back in with the broccoli and water chestnuts. Cook for 1-2 mins, then stir in the sauce and coriander and serve with the cashews scattered over the top.
Recipe from Good Food magazine, June 2024
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A star rating of 5 out of 5.1 rating
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