- Serving: 2
Nutrition facts (per portion)
- Calories: 640
- Fat Content: 14g
- Saturated Fat Content: 2g
- Carbohydrate Content: 101g
- Sugar Content: 15g
- Fiber Content: 8g
- Protein Content: 33g
- Sodium Content: 2.4g
Spring veg & prawn stir-fry
Ingredients
- rice - 200g brown rice
- sesame-seed - 1 tbsp sesame seed
- vegetable-oil - 1 tbsp vegetable oil or sunflower oil
- root-ginger - small knob of root ginger, peeled and cut into matchsticks
- baby-carrot - 300g mixed baby carrot and parsnips, halved lengthways
- hoisin-sauce - 2 tbsp hoisin sauce
- prawn - 200g pack frozen cooked prawn, defrosted and drained
- spring-onion - 3 spring onions, sliced
Instructions
- Boil the rice for 25 mins or until tender, drain, cool quickly under cold water, then drain again. Toast the sesame seeds in a dry wok until golden, then tip onto a plate and set aside. Heat the wok until really hot, then add the oil and ginger and stir-fry for 30 secs. Add the carrots, hoisin sauce and half a cup of water, then cover and cook over a high heat for 4 mins. Add the parsnips, re-cover and cook for another 3 mins.
- Tip in the rice and cook until piping hot. Throw in the prawns and spring onions for 1-2 mins until warmed through. Serve sprinkled with the toasted sesame seeds.
Stir-fry recipe for 2 people, takes only 35 mins; recipe has rice, sesame seed, vegetable oil, root ginger, baby carrot, hoisin sauce, prawn and spring onion.
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