Use up any leftover veg in this speedy fried rice. You can also replace the prawns with chicken strips if you prefer.
Ingredients
- 2 teaspoons peanut oil
- 1 egg, lightly beaten
- 1 small brown onion, finely chopped
- 2 Primo rindless shortcut bacon rashers, thinly sliced
- 100g button mushrooms, sliced
- 300g medium green prawns, peeled
- 1 cup frozen peas
- 1 bunch baby pak choy, trimmed, sliced into 3cm lengths
- 1 medium red capsicum, finely chopped
- 3 cups cold cooked white long-grain rice
- 2 tablespoons char siu sauce
- Sliced green onion, to serve
- Sesame seeds, toasted, to serve
Method
- Step 1Heat a wok over high heat. Add half the oil. Swirl to coat. Add egg. Swirl to coat base. Cook for 1 minute or until just set. Transfer to a board. Roll up. Thinly slice.
- Step 2Heat remaining oil over medium-high heat. Add onion, bacon and mushroom. Stir-fry for 3 minutes or until onion has softened. Add prawns, peas, pak choy and capsicum. Stir-fry for 1 minute or until prawns are cooked through and vegetables tender.
- Step 3Add rice. Stir-fry for 2 minutes or until heated through. Add sauce. Stir-fry for 1 minute or until heated through. Serve topped with onion, sesame seeds and egg slices.
Nutrition
1670 kj
Energy
9.6g
Fat Total
2.6g
Saturated Fat
7.3g
Fibre
23.5g
Protein
113mg
Cholesterol
672mg
Sodium
49.9g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Replace prawns with chicken stir-fry strips and save around $3.29 in total.
- Author: Heidi Flett
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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