A healthy dinner for two!
Ingredients
Serves 2
- 100g wholegrain rice
- 1 tbsp reduced sodium soy sauce
- ½ tbsp chilli paste
- 1 tsp honey
- 3 tsp rapeseed oil
- 160g prawns (defrosted or fresh)
- 1 large egg, lightly beaten with a tsp of cold water
- 200g sugar snap peas
- 1 yellow pepper, deseeded and sliced
- 2 cloves of garlic, crushed
Method
- Cook rice according to packet instructions
- In a bowl combine soy sauce, chilli paste and honey
- Add 1 teapsoon of oil to pan or wok over high heat and add prawns, stir-fry for 2 minutes
- Remove prawns from pan and add to soy sauce mixture
- Add 1teaspoon of oil to pan and add egg, cook for 45 - 60 seconds until set (it should resemble a small omelette)
- Cut into bitesize pieces and remove from pan
- Add remaining oil to the pan and add the sugar snap peas, pepper and garlic
- Cook until tender
- Now add cooked rice, egg and prawn mixture, and cook until thoroughly heated
