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Tex-Mex Inspired King Prawn Fried Rice
Tex-Mex Inspired King Prawn Fried Rice

Tex-Mex Inspired King Prawn Fried Rice

with Pepper, Sweetcorn and Soured Cream

Bringing together Chinese prawn fried rice and Tex-Mex fajita flavourings, this dish is a showcase of fusion flavours. The bell pepper, corn and Mexican spice commonly found wrapped in tortillas or in salsas is now folded through fried rice and drizzled with soured cream. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
Pescatarian
New
Allergens:
Crustaceans
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

2 unit(s)

Garlic Clove

160 grams

Sweetcorn

1 unit(s)

Lemon

150 grams

King Prawns

(Contains: Crustaceans)

1 sachet(s)

Mexican Style Spice Mix

10 grams

Vegetable Stock Paste

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

20 grams

Wild Rocket

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Honey

20 grams

Butter

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2481 kJ
Energy (kcal)593 kcal
Fat18.8 g
of which saturates10.2 g
Carbohydrate89.2 g
of which sugars18.1 g
Dietary Fibre7.7 g
Protein20.9 g
Salt3.06 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Zester
Sieve
Garlic Press
Pan

Instructions

Cook the Rice
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep Time
2

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).

Drain the sweetcorn in a sieve. Zest and cut the lemon into wedges.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

Start the Frying
3

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pepper chunks and sweetcorn. Fry until charred, 8-10 mins. Continue to stir while they cook. 

Once charred, add the prawns and season with salt and pepper. Stir-fry for 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

When the prawns are cooked, stir in the garlic and Mexican style spice mix. Fry until fragrant, 30 secs.

Sauce it Up
4

Once fragrant, add the vegetable stock paste, honey, butter and water for the sauce (see pantry for all three amounts) to the frying pan. Stir well to combine.

Bring to the boil, then simmer until the sauce has thickened slightly, 1-2 mins. 

Stir Together
5

Once the sauce has thickened, stir in the cooked rice. Add a pinch of lemon zest and a good squeeze of lemon juice. 

Taste the rice and season with salt, pepper and more lemon juice if needed. Add a splash of water if you feel it needs it.

Serve
6

Divide the rice between your bowls and spoon over the soured cream.

Scatter over the rocket leaves. 

Serve with any remaining lemon wedges alongside.

Enjoy!

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