Curried fried rice recipe

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 398 calories / serving
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Start by cooking the rice; combine the rice, boiling water and a little salt in a large saucepan. Bring to the boil over a moderate heat, then reduce the heat and cover with a lid. Simmer for 15-20 minutes until the rice is tender, then remove the pan from the heat and keep covered to one side.

Heat the vegetable oil in a large frying pan or wok over a medium heat until hot. Sweat the onion and garlic for 4-5 minutes, stirring frequently, until they start to soften. Add the curry paste to the dish and cook for a few minutes, stirring occasionally. Add the gammon to the dish and cook for 4-5 minutes, stirring occasionally.

Fluff the rice with a fork.

Add the cooked prawns and then the cooked rice to the pan and continue to cook, stirring really well, for 3-4 minutes until the rice and prawns are hot.

Season with lemon juice, salt and pepper. Remove from the heat and stir through the chopped coriander. Spoon into a metal serving dish and garnish with the red onion and a sprig of coriander leaves.

Cost per serving: £1.33
*Cost is correct at time of publishing. 

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

  • Ingredients

  • 200g basmati rice, rinsed in several changes of cold water, then drained
  • 400ml boiling water
  • 50ml vegetable oil
  • 225g unsmoked gammon, sliced
  • 200g cooked and peeled prawns, thawed
  • 50g Madras curry paste
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • small bunch of coriander, finely chopped
  • juice of ½ Suntrail Farms lemon
  • salt
  • pepper
  • a few slices of red onion, to garnish
  • sprigs of coriander leaves, to garnish
  • Energy 1670kj 398kcal 20%
  • Fat 20g 28%
  • Saturates 3g 14%
  • Sugars 1g 1%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 40.2g Protein 14.9g Fibre 0.4g


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