This Chinese take-away favourite is a great way to use up leftovers – add diced leftover chicken or bacon and a handful of shredded greens for an extra bite.
SERVES 4 – 30 minutes
– 250g/9oz basmati rice.
– 2 tbsp vegetable oil.
– 2 garlic cloves, finely chopped.
– 1 red chilli, deseeded and shredded.
– 2 eggs, beaten.
– 200g/8oz frozen peas.
– 1 bunch spring onions, finely sliced.
– 250g/9oz small cooked and peeled prawns.
– 1 tbsp soy sauce, plus extra for serving (optional).
Step 1:Put the rice in a pan with 600ml/1 pint water. Bring to the boil, cover, then simmer for 10 minutes or until almost all the water has gone. Leave off the heat, covered, for 5 minutes more.
Step 2:Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 seconds – making sure it doesn’t burn. Throw in the cooked rice, stir-fry for 1 minute, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 minutes until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.
Note : PER SERVING 407 kcals, protein 26g, carbs 56g, fat 10g, sat fat 2g, fibre 4g, sugar 2g, salt 1.9g