Tex-Mex Inspired King Prawn Fried Rice
with Pepper, Sweetcorn and Soured Cream
- Crustaceans
- Milk
- Milk
- May contain traces of allergens
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.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
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
20 grams
Wild Rocket
75 grams
Soured Cream
(Contains: Milk, Milk, May contain traces of allergens)
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
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 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).
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.
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.
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.
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.
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty blend of flavours, though some found the spice mix overpowering; consider using less for a milder taste.
- Ease of prep: Straightforward and quick to prepare, with clear instructions making it accessible even for less experienced cooks.
- Suggestions: Consider adding extra vegetables like mushrooms or fresh tomatoes for more variety and texture in the dish.
- Portions: Some found it filling, while others added extra rice or prawns to bulk it up or have leftovers.
