A quick and tasty meal that's loads better than a takeaway.
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.
Add ingredients from Vickery TV straight to your favourite online supermarket
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.
