Special fried rice with prawns & chorizo

Contains pork – recipe is for non-Muslims only
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
  • Easy

Nutrition per serving

  • kcal 404
  • fat 15g
  • saturates 4g
  • carbs 45g
  • sugars 5g
  • fibre 4g
  • protein 19g
  • salt 1.3g


  • 100g basmati rice or long-grain rice
  • 85g frozen peas
  • 1 tbsp sunflower oil
  • 1 egg, beaten
  • 50g finely diced chorizo, bacon or ham
  • 1 garlic clove, chopped
  • 3 spring onions, sliced on an angle
  • ½ red pepper, deseeded and chopped
  • good pinch five spice powder
  • 1 tsp soy sauce
  • 100g beansprouts (optional)
  • 50g peeled prawns


  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.

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