We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Prawn & spinach egg-fried rice
Serves 2 | prep 20 mins | total time
Prawn & spinach egg-fried rice
Subscribe to Sainsbury's magazine
Serves 2 | prep 20 mins | total time
Rate
Nutritional information (per serving)
Calories
540Kcal
Fat
21gr
Saturates
4gr
Carbs
46gr
Sugars
6gr
Fibre
5gr
Protein
39gr
Salt
2.3gr
Ingredients
- 150g basmati rice
- 4 tsp vegetable oil
- 2 medium eggs, beaten
- 2 garlic cloves, crushed
- 225g Taste the Difference raw jumbo frozen king prawns, defrosted and patted dry with kitchen paper
- ½ tsp Chinese 5 spice
- 1 bunch of spring onions, finely chopped
- 150g spinach leaves
- 1 tbsp light soy sauce, plus extra to serve
- 30g salted peanuts, chopped
Step by step
- Cook the rice in a pan of boiling water for 10 minutes until tender. Drain and rinse in cold water, to separate the grains.
- Meanwhile heat 1 teaspoon of the vegetable oil in a wok or nonstick frying pan (about 22cm base diameter) and add half of the beaten egg, swirling around the pan to form a thin pancake- like omelette. Cook for just 1minute until set, season with salt; remove from the pan and repeat with the remaining egg. Set aside to cool.
- Heat the remaining oil in the same pan and add the garlic and prawns and stir-fry over a high heat for 1 minute. Add the 5 spice and spring onions and cook for another minute.
-
Tip Frozen king prawns are a great midweek standby. Put them in a bowl of cold water for 10 minutes for speedy defrosting, then drain.
- Add the spinach, in 2 batches, stirring until wilted down, then add the cooled rice and toss everything together well for 2 minutes, stirring all the time until the prawns are cooked and the rice is hot. Stir in the soy sauce; cook for 1 more minute.
- Spoon the rice into serving bowls. Roll up the omelettes, cut into slices and serve on top of the rice; scatter the peanuts on too. Serve with extra soy sauce, if you like.