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Chorizo and prawn fried rice recipe

Chorizo and prawn fried rice recipe

148 ratings

Fancy a flavour-packed yet quick-to-create midweek meal? Simply pull out your pan and whip up this delicious dinner for two, which combines more-ish chorizo and juicy prawns with rich tomatoes, spring onions and fluffy rice. See method

  • Serves 2
  • 20 mins
  • 420 calories / serving
  • Healthy
  • Gluten-free


  • 1 tbsp olive oil
  • 100g (3 1/2oz) chorizo, sliced
  • 150g (5oz) raw king prawns
  • 1 x 250g pack cooked basmati rice
  • 150g cherry tomatoes, halved
  • 5 spring onions, finely sliced
  • small bunch flat-leaf parsley, finely chopped
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    6g 30%
  • Sugars

    5g 5%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 37.9g Protein 27.1g Fibre 2.6g


  1. Heat the olive oil in a frying pan over a medium heat. Add the chorizo and cook for 5 minutes, or until golden.
  2. Add the prawns and cook for 1-2 minutes, or until just pink.
  3. Stir in the rice, tomatoes and spring onions. Leave to cook over a low heat for 10-12 minutes, until a golden crust forms on the bottom of the pan and the tomatoes have softened a little.
  4. Break up the rice with a fork and season to taste. Scatter over the parsley and serve.

See more Night in for two recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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