Perfect for a Monday night when the last thing you want to do is cook, this rice dish is both filling and healthy
Ingredients
- 1 tbsp sunflower oil
- 1 red onion
- 200g pack mixed vegetable medley
- 200g pack large prawn, raw or cooked, defrosted if frozen
- 3 garlic cloves, finely chopped
- 2 tbsp Thai fish sauce
- 500g cooked, rice, use home-cooked or Tilda Rizazz basmati rice
- chopped coriander and soy sauce, to serve
Method
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Heat the oil in a large wok. Add the red onion and vegetables, then stir-fry for 2 mins until starting to wilt. Throw in the prawns, garlic and fish sauce and cook everything together for 3-4 mins until the prawns change colour and cook through. (If using cooked prawns, you just need to stir them into the rice to warm through before serving.)
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Scatter in the rice, then carry on cooking for 3-4 mins until the rice is piping hot. Serve scattered with coriander and pass round the soy sauce bottle for those who want it.