15-Min Nutritious Prawn Fried Rice

Nutrition per serve

Ingredients

• 1bunch coriander
• 1pcs Lebanese cucumber
• 250g microwave brown rice and quinoa
• 200g peeled prawns
• 60g yellow curry paste
• 300g mixed green vegetables
• 20ml fish sauce
• 20g roasted peanuts
• 10ml white vinegar
• 1pcs neutral-flavoured oil
• 5ml soy sauce
• 1pinch large pinch of sugar

Method

1. Step 1 — Prep ingredients
   Coarsely chop the coriander, including the stems. Coarsely chop the cucumber. Combine the cucumber and 2 tsp white vinegar in a bowl and season with salt and pepper. Set aside to pickle, tossing occasionally, until needed. Massage the packet of rice to loosen and tear a 2cm opening for steam to escape. Heat in the microwave for 90 secs or until heated through.
2. Step 2 — Stir-fry prawns
   Meanwhile, combine the prawns and 2 tsp curry paste in a bowl. Heat a drizzle of oil in a medium deep frypan over high heat. Stir-fry the prawns for 2-3 mins until just cooked through. Remove from the pan.
3. Step 3 — Stir-fry vegetables
   Heat a drizzle of oil in the same pan over high heat. Stir-fry the mixed vegetables for 2 mins or until slightly charred. Add 2 tbs water and cook, covered, for 1-2 mins until the vegetables are tender and the water is evaporated.
4. Step 4 — Fry rice and serve
   Add the rice and remaining curry paste to the vegetables and stir-fry for 1 min. Add half the fish sauce*, 1 tsp soy sauce and a large pinch of sugar and stir-fry for 1 min or until combined. Divide the fried rice, prawns and pickled cucumber among bowls. Scatter with the coriander and peanuts to serve.
5. Step 5 — ...
   You're all done in 15 minutes! Now it's time to enjoy your meal.
6. Step 6 — ...
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Allergens

Soy, Crustacean, Fish, Peanut