This meal is simple, fragrant and high in protein. If you have some leftover rice, you can use it in this recipe for some comforting, delicious flavours.
Serves 2
INGREDIENTS
150g Vietnamese Tiger Prawns
2 tsp vegetable oil
2 Eggs, beaten
125g spring greens, finely shredded
100g basmati brown rice, cooked and cooled
100g frozen peas
1 Telegraphic Cucumber
2 salad onions, thinly sliced
Pinch crushed chilli flakes
Juice ½ lime
2 tsp kimchi paste
2 tsp Tamari sauce
1 tbsp roasted peanuts, crushed
METHOD
- Heat 1 tsp of the oil in a large wok or non-stick frying pan on medium heat. Pour in the egg, tilt the pan so it forms a thin omelette, and cook for about 1 minute until set. Tip out onto a board, roll up, then slice into thin ribbons and set aside.
- Heat the remaining oil in the pan, add prawns and spring greens, raise the heat and stir-fry for 2 minutes. Add the rice and peas, and continue to cook for a further 5 minutes or so until piping hot.
- Meanwhile, halve the cucumber lengthways and scoop out the seeds. Thinly slice and mix together with the salad onions, chilli and lime juice.
- Stir the kimchi paste and soy sauce into the hot rice and divide between bowls. Top with the egg, cucumber salad and crushed peanuts, to serve.
Recipe and Image Credit: Waitrose