Dinner recipe
Speedy pescatarian fried rice with king prawns, eggs, peas, carrots, spring onions, garlic, ginger, soy sauce, and basmati rice.
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Ingredients
saucepan, large frying pan or wok, colander, knife, chopping board
Method
Rinse the basmati rice, then simmer it in a saucepan of boiling water for 10 to 12 minutes until just tender; drain well so it can fry without turning wet.
Pat the king prawns dry, beat the eggs, dice the carrots, slice the spring onions, crush the garlic, and finely grate the fresh ginger.
Heat 1 tablespoon sunflower oil in a large frying pan or wok over a high heat, season the king prawns with black pepper, and cook for 2 to 3 minutes until pink and opaque; lift them onto a plate.
Pour the eggs into the same pan and stir for 1 to 2 minutes until softly scrambled, then push them to one side.
Add the carrots, frozen peas, garlic, ginger, spring onions, drained rice, and soy sauce, then stir-fry for 4 to 5 minutes until the rice is hot and lightly glossy.
Fold the prawns back through the rice for 1 minute until everything is piping hot, then divide between bowls.
