Name: Leftovers prawn fried rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp vegetable oil; 100g long-stem broccoli trimmed; 450g leftover rice with prawns (see recipe below); 220g can water chestnuts drained; small handful of coriander roughly chopped; 25g cashews; 2 tbsp sweet chilli sauce; 1 tbsp soy sauce; 1 tbsp rice vinegar

Leftovers prawn fried rice

Make this fried rice using the leftovers from our prawn, chorizo & courgette baked rice – it's an easy supper the next day, which is ideal for busy weekdays

25 min total 10 min prep 15 min cook 2 555 cal

Ingredients

2 serv.

2 tbsp vegetable oil
100g long-stem broccoli trimmed
450g leftover rice with prawns (see recipe below)
220g can water chestnuts drained
small handful of coriander roughly chopped
25g cashews
2 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp rice vinegar

Instructions

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1 Heat 1 tbsp of the oil in a frying pan over a medium-high heat and tip in the broccoli. Fry for 5 mins until browned, then transfer to a plate. Meanwhile, fish the prawns out of the rice and set aside. Combine the sauce ingredients in a bowl.
2 Drizzle the remaining oil into the pan and stir in the leftover rice. Leave undisturbed for 5 mins, then mix the prawns back in with the broccoli and water chestnuts. Cook for 1-2 mins, then stir in the sauce and coriander and serve with the cashews scattered over the top.