Fried rice with chicken & prawns recipe

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  • Serves 4
  • 25 mins to prepare and 35 mins to cook
  • 538 calories / serving
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Coat the chicken in half of the chilli paste and allow to marinade for 15 minutes. Do the same with prawns at the same time and let them marinate in the remainder of the chilli paste.

Whisk together the soy sauce and honey in a bowl with the lime juice and set to one side. Heat half of the groundnut oil in a large wok over a high heat and sauté the chicken for 3-4 minutes until cooked through, with no pink showing. Then add the prawns to the wok and continue to cook over a high heat for 3-4 minutes until they are pink and tender.

Stir in the cooked rice and lower the heat, stirring well to combine and heat it through. In a separate frying pan, heat the remaining groundnut oil and fry the eggs, in batches if necessary.

Season the rice with the soy sauce, lime juice and honey mixture that was prepared earlier and mix well with the rice, making sure everything is hot. Spoon into serving dishes and garnish with a fried egg and sprigs of coriander leaves.

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

  • 200g long-grain rice, cooked as per package instructions and kept hot
  • 4 eggs
  • 100ml groundnut oil
  • 2 large skinless chicken breasts, cut into strips
  • 300g raw prawns, shelled, de-veined with tails intact
  • 50ml light soy sauce
  • juice of 1 lime
  • 2tbsp honey
  • 1tbsp chilli paste
  • sprig of coriander leaves, to garnish
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  • Energy 2273kj 538kcal 27%
  • Fat 9.4g 13%
  • Saturates 2.3g 11%
  • Sugars 8.7g 10%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 49.7g Protein 63.4g Fibre 0.3g

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