Prawn & egg stir-fry

Prawn & egg stir-fry

Fast and filling, this stir-fry saves on time and washing up.

By , 21 September 2015
Prawn & egg stir-fry
  • Ready in: 20 mins
  • Serves: 4
  • Price: £2.00 per serving
Nutritional Info
Each 271g serving contains
  • Fat high
    23g
    33%
  • Saturates med
    4.9g
    25%
  • Sugars low
    3.4g
    4%
  • Salt high
    5.5g
    92%
  • Energy 2018KJ 482KCAL
    24%
of your reference intake.
Typical energy values per 100g: 745kJ/178kcal.
Ingredients
  • 4 free-range mixed weight eggs
  • 3 tbsp groundnut oil
  • 4 spring onions, trimmed and sliced
  • 2 tsp grated root ginger
  • 2 finely sliced red chillies
  • Clove of finely chopped garlic
  • 2 packs Asda Chosen by you Boiled Rice
  • 4 tbsp water
  • 250g cooked peeled prawns
  • 4 tbsp soy sauce
  • 2 tbsp chopped salted peanuts
  • Cucumber, to serve
  • Tomato, to serve
  • Soy sauce, to serve
Method
  • Lightly beat the eggs and season. Heat 1 tbsp groundnut oil in a small non-stick pan and pour in the eggs. Cook until the eggs are just set. Slide onto a plate, roll up and slice.

  • Heat 2 tbsp groundnut oil in a wok and stir-fry the spring onions, grated ginger, red chillies and garlic for 1-2 minutes.

  • Add 2 packs Asda Chosen by you Boiled Rice and 4 tbsp water and stir-fry for 3-4 minutes until hot. Stir in the prawns, the egg and 4 tbsp soy sauce. Heat through.

  • Sprinkle with the chopped salted peanuts. Serve with cucumber, tomato and soy sauce.