NZ Woman's Weekly

Fried wild rice with prawns and peas

Fried wild rice with prawns and peas
  • Meal Type

    Seafood
  • Servings

    3-4
  • Courses

    Dinner

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-29-2014 issue

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