Leftovers prawn fried rice
By Ailsa Burt
Make this fried rice using the leftovers from our prawn, chorizo & courgette baked rice – it’s an easy supper the next day, which is ideal for busy weekdays
- Prep:10 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 555
- fat 25g
- saturates 5g
- carbs 55g
- sugars 0g
- fibre 5g
- protein 20g
- salt 3.5g
Ingredients
- 2 tbsp vegetable oil
- 100g long-stem broccoli , trimmed
- 450g leftover rice with prawns (see recipe below)
- 220g can water chestnuts , drained
- small handful of coriander , roughly chopped
- 25g cashews
- 2 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
Method
Heat 1 tbsp of the oil in a frying pan over a medium-high heat and tip in the broccoli. Fry for 5 mins until browned, then transfer to a plate. Meanwhile, fish the prawns out of the rice and set aside. Combine the sauce ingredients in a bowl.
Drizzle the remaining oil into the pan and stir in the leftover rice. Leave undisturbed for 5 mins, then mix the prawns back in with the broccoli and water chestnuts. Cook for 1-2 mins, then stir in the sauce and coriander and serve with the cashews scattered over the top.