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Special fried rice

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Adjust Servings:
1 tbsp vegetable oil
1 banana shallot, finely diced
1 small carrot, peeled and finely diced
1/2 red pepper, deseeded and finely sliced
2 garlic cloves, crushed
1/2 red chilli, deseeded and finely chopped
1 tbsp fresh root ginger, finely chopped
1 x 250g pouch cooked wholegrain rice
100g frozen peas
170g pack raw king prawns
80g leftover pork, sliced
1 tsp dark soy sauce (reduced salt)
2 large free-range eggs, beaten
1 tsp toasted sesame oil
15g unsalted peanuts, crushed

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Special fried rice

As well as packing in plenty of your 5-a-day, this protein-packed special fried rice is lower in salt and sugar than your typical takeaway version and contains a lot less saturated fat as well. Using wholegrain rice also keeps you feeling fuller for longer.

  • Spicy
  • 15 Mins
  • Serves 2
  • Easy




  1. Heat the wok over a high heat, then add the oil. Swirl around the edges and when it starts to smoke, add the shallot, carrot and peppers and stir-fry over a medium-high heat for 3 minutes.

  2. Toss in the garlic, chilli and ginger and cook for 1 minute more.

  3. Turn the heat down to medium and add the cooked rice, peas, prawns, pork and dark soy sauce. Cook for 3-4 minutes or until the prawns are cooked through and the rice and pork is piping hot, adding a splash of water if it starts to catch.

  4. Push everything to one side and add the eggs to the pan. Leave for 10 seconds, then stir-fry until set. Combine the scrambled eggs with the rest of the rice and remove from the heat. Season to taste and stir through the sesame oil.

  5. Divide between bowls and top with a scattering of peanuts. 

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