King Prawn Rice Bowl
with Pepper and Spring Onion
Ready in a matter of minutes, this tasty Asian inspired prawn and rice dish is a perfect recipe for when you’re looking for a easy, delicious and fuss free dinner. We’re even saving you time on the washing up as this recipe only uses one pan!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
120
King Prawns
24
Sesame Oil
(Contains Sesame)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Yellow Pepper
1
Steamed Basmati Rice
2
Spring Onion
Nutritional information
Utensils
Instructions
a) Halve the peppers and remove the core and seeds. Chop into small pieces. b) Trim the spring onion then slice thinly.
a) Heat a drizzle of oil in a frying pan on high heat. b)When hot, add the peppers and half the spring onion and stir-fry until starting to soften, 2-3 mins.
a) Add the prawns and stir-fry for another 2 mins.
a) Squeeze the pouch of rice, open the packet then tip the rice into your pan of veggies and prawns. Stir-fry for another 2-3 mins until the rice is piping hot and the prawns are cooked. TIP: Adjust the heat if necessary to prevent the rice from catching. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre.
a) Stir the sesame oil into the stir-fry. Season to taste with salt and pepper if needed.
a) Serve the prawn fried rice in bowls finished with a drizzle of soy sauce and a sprinkle of the remaining spring onion. Enjoy!
