Chorizo and prawn fried rice recipe

41 ratings Rate
  • Serves 2
  • 20 mins
  • 420 calories / serving
  • Healthy
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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.

  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.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 tbsp olive oil
  • 100g (3 1/2oz) chorizo, sliced
  • 150g (5oz) raw king prawns
  • 1 x 250g pack cooked basmati rice
  • 150g (5oz) cherry tomatoes, halved
  • 5 spring onions, finely sliced
  • small bunch flat-leaf parsley, finely chopped
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  • Energy 1763kj 420kcal 21%
  • Fat 18.9g 27%
  • Saturates 6g 30%
  • Sugars 4.5g 5%
  • Salt 1.6g 27%

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

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