NZ Woman's Weekly

Fried wild rice with prawns and peas

Fried wild rice with prawns and peas
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Serves 4

I used a wild rice blend for this quick and delicious dinner but you could easily use brown or white instead. Traditionally you would just keep frying everything as you go, but I like to take the prawns out for a minute while I fry the rice so they don’t overcook and go rubbery. Sometimes I add a simple egg omelette shredded on top.

  • 2 tbsp sesame oil
  • 1 red onion, thinly sliced
  • 2 cloves garlic, sliced
  • 1-2cm knob fresh ginger, finely sliced
  • 250-300g raw prawn cutlets
  • 2 tbsp oil
  • 4 cups wild rice blend
  • 2 cups shredded kale
  • or baby spinach leaves
  • 1½ cups minted peas
  • Soy sauce
  • Fresh lime, for squeezing
  • ½ cup toasted cashews
  1. Heat a large wok or frying pan and add the sesame oil. Sauté the onion, garlic and ginger for 2-3 minutes until just coloured and fragrant.
  2. Add the prawns and cook for 5 minutes until pink and plump, then remove from the wok and set aside. Add the second measure of oil and the rice and fry for 5 minutes until toasted and colouring, then add the kale and peas and cook for a further 2-3 minutes until wilted and bright green.
  3. Return the prawns to the wok and toss together. Season with soy sauce and a squeeze of lime. Garnish with cashews.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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