Special fried rice with prawns – chorizo

A fusion dish that merges Spanish paella with Asian egg fried rice – a great way to get kids to eat vegetables

Prep: 10 mins Cook: 18 mins


Serves 2

  • kcal404
  • fat15g
  • saturates4g
  • carbs45g
  • sugars5g
  • fibre4g
  • protein19g
  • salt1.3g
  • Ingredients

    100g basmati rice or long-grain rice
    85g frozen pea
    1 tbsp sunflower oil
    1 egg
    50g finely diced chorizo
    1 garlic clove, chopped
    3 spring onions
    ½ red pepper, deseeded and chopped
    good pinch five spice powder
    1 tsp soy sauce
    100g beansprout
    50g peeled prawn


    1. Boil the rice following pack instructions, adding the peas for the final min. Drain.

    2. Heat half the oil in a wok. Pour in the egg and stir-fry until scrambled. Tip onto a plate and set aside.

    3. Wipe the wok with kitchen paper, then heat the remaining oil. Toss in the meat, garlic, spring onions and pepper, and stir-fry until the pepper starts to soften. Add the five-spice, rice, peas and soy, then stir-fry for 5 mins more. Finally add the beansprouts, if using, the egg and prawns, and stir-fry to heat through.