Spiced Rice with Prawns

October 2, 2013

Ingredients (serves 4)
200g of long grain rice
175g of garden peas
2 tablespoons of oil, plus a drop extra
1 onion, chopped
3 rashers of streaky bacon, chopped
1 tablespoons of tikka massala curry paste
250g peeled cooked tiger prawns, thawed if frozen
1 egg, beaten
Soy sauce, to serve

Tip the rice into a pan of boiling, salted water and simmer for 10 minutes, adding the peas for the last 3 minutes. Drain well.

While the rice is cooking, heat the 2 tablespoons of oil in a large frying pan or wok. Add the onion and bacon and stir fry for 3-4 minutes, until the onion starts to turn golden and the bacon begins to cook. Stir in the curry paste and cook for a few seconds, then tip in the prawns and heat them through for a minute or so.

Push the prawn mixture to one side of the pan and add the drop of oil to the other side. Pour the egg into the oil, stir until cooked like scrambled eggs, then mix into the prawns. Add the rice and peas and mix well. Serve immediately, with soy sauce for sprinkling, if you like.