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Quick Chorizo and Prawn Fried Rice
Smoky Spanish chorizo and sweet, tender prawns transform a simple bowl of rice into something extraordinary. You'll love how the rich oils from the sausage coat the grains, building a massive depth of flavor in just one pan. It's an incredibly adaptable formula that clears out the fridge while delivering huge satisfaction. Toss in whatever crunchy vegetables you have on hand, and you've got a vibrant, restaurant-quality meal without leaving the house.
Ingredients
- 100g/4oz basmati or long grain rice
- 85g/3oz frozen peas
- 1 tbsp sunflower oil
- 1 egg, beaten
- 50g/2oz finely diced cooking chorizo, bacon or ham
- 1 garlic clove, chopped
- 3 spring onions, sliced on an angle
- ½ red pepper, deseeded and chopped
- 1 tsp soy sauce
- 100g/4oz beansprouts (optional)
- 50g/2oz cooked peeled prawns
Instructions
- 1Cook the basmati rice following the package directions, stirring in the frozen peas during the last minute of cooking. Drain the mixture well and set it aside. Spreading the drained rice on a tray helps the steam escape, preventing mushy fried rice.
- 2Warm half of the sunflower oil in a wok over medium-high heat. Add the beaten egg and stir-fry until fully scrambled, then transfer it to a plate. Remove it while it's still slightly soft so it doesn't dry out later.
- 3Wipe the wok clean with a paper towel and heat the remaining sunflower oil. Add the diced chorizo, chopped garlic, sliced spring onions, and chopped red pepper. Cook until the pepper begins to soften and the chorizo releases its smoky red oils.
- 4Stir the cooked rice, peas, and soy sauce into the wok, frying everything together for 5 minutes. Toss in the beansprouts, scrambled egg, and cooked prawns. Stir continuously until the entire dish is heated through.
Nutrition
19g
Protein
15g
Fat
45g
Carbs
5g
Sugar
1.3mg
Sodium
Notes
- Rice tip: Day-old, chilled rice works best for frying because the grains are drier and separate easily in the hot wok.
- Variations: Toss in extra vegetables like sweetcorn or broccoli, or swap the chorizo for diced bacon or shredded chicken.
- Storage: Keeps in the fridge for up to 3 days in an airtight container. Reheat thoroughly on the stove until piping hot.