Cashew and prawn fried rice
(at time of publication)
- 1 pack ready-to-eat rice (eg. Sun Rice)
- 1 spring onion, sliced
- 1 pack frozen prawns
- 1 pack baby spinach leaves
- 2 eggs
- 1 pack cashew nuts
- soy sauce
- hoisin or sweet chilli sauce
1 Heat a little oil in a wok. Break the eggs into the wok and stir to break up. Let cook for 30 seconds in the bottom of the pan then stir until cooked through. Set aside.
2 Add half the packet of prawns, spring onion and nuts to the pan and stir-fry briefly. Add the rice and sauces to your taste, stir-fry until the rice is browned and everything is cooked through. Garnish with herbs or bean sprouts.
Nutrition Info (per serve)
No nutrition information available for this recipe.
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