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A quick and tasty meal that's loads better than a takeaway.
Servings 4
Calories 525 kcal
Prep Time20 mins
Cook Time15 mins
Total Time35 mins

Ingredients
 

  • 4 tbsp olive oil
  • 1 small onion, finely chopped
  • 8 chestnut mushrooms, roughly chopped
  • 2 x 250g packets microwave brown Basmati rice
  • 2 eggs, beaten
  • 50 g baby leaf spinach approx
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 350 g frozen medium sized prawns, defrosted, cut into 2 or 3 pieces depending on size
  • 4 tbsp Soy Sauce or Tamari
  • 4 tbsp tomato ketchup
  • 4 tbsp any vinegar
  • 4 tbsp Mirin (optional)

Instructions
 

  • Heat two tbsp of oil, add the onion and mushroom and cook for 3-4 minutes to soften and take a little colour over a high-ish heat.
  • Reheat the packs of rice for 2 minutes, then crush the bags slightly to break up the rice.
  • Once the onions are cooked, spoon out of the wok or frying pan, then heat the next 2 tbsp of oil.
  • Once hot, pour in the beaten egg and stir very quickly, so the eggs cook and break up nicely. Cook until nice and dry.
  • Add the spinach to the cooked egg, then the cooked onions and mushrooms warm, until the spinach wilts, season well with salt and pepper.
  • Meanwhile, heat the last two tbsp of oil, add the prawns, cook over high heat for 2 minutes.
  • Add the soy, ketchup, vinegar and mirin if using and cook until the prawns are just cooked through, probably a minute or so. Season with salt and pepper.
  • Spoon the egg rice into deep bowls and top with the prawns and sauce evenly and serve asap.
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Nutrition Facts
Quick Stir Fry Prawns with Egg Fried Spinach & Mushroom Rice
Amount per Serving
Calories
525
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Cholesterol
 
302
mg
101
%
Sodium
 
1894
mg
82
%
Potassium
 
1166
mg
33
%
Carbohydrates
 
45
g
15
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Egg, Seafood
Cuisine Asia, ITV This Morning
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