Spiced Rice with Prawns

4.50 (62)
⏱ 25 mins 🍽 Serves 4 🌶 chinese ✅ Easy 🏷 Main course

This speedy Chinese-style main course combines long grain rice with tiger prawns, bacon and peas in a tikka masala-spiced sauce. Cooked in a wok, the dish comes together with a scrambled egg stirred through for extra texture. It's a complete, flavour-packed meal ideal for a busy evening, ready to serve with a drizzle of soy sauce. The recipe serves four people and takes just 25 minutes from start to finish.

Spiced Rice with Prawns

Ingredients

  • 200g long grain rice
  • 175g frozen peas
  • 2 tbsp oil plus a drop extra
  • 1 onion chopped
  • 3 rashers streaky bacon chopped
  • 1 tbsp tikka masala curry paste
  • 250g peeled cooked tiger prawn thawed if frozen
  • 1 egg beaten
  • soy sauce to serve

Method

  1. Cook the rice in a pan of boiling, salted water for 10 minutes, introducing the frozen peas for the final 3 minutes of cooking. Drain thoroughly.
  2. As the rice simmers, warm 2 tablespoons of oil in a large wok or frying pan. Cook the chopped onion and bacon for 3-4 minutes, stirring, until the onion begins to colour. Mix in the curry paste for a few seconds, then add the prawns and warm them through for about a minute.
  3. Move the prawn mixture to the side of the pan and add a drop of oil to the cleared space. Pour in the beaten egg, stirring until it sets like scrambled egg, then combine it with the prawns. Stir in the drained rice and peas until everything is well mixed. Serve straight away, offering soy sauce on the side if desired.

Nutrition (per serving)

Calories411 kcal
Fat14 g
Saturates3 g
Carbs50 g
Fibre3 g
Protein25 g
Sodium652 mg
Salt1 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisinechinese