Indian-spiced egg and prawn fried rice
This pilaf/fried rice cross is as warming to look at as it is to eat. Made quickly with Campbell’s fish stock which is 100% natural and as good as any homemade stock.
- Bring the stock and curry paste to a boil in a large saucepan. Add rice, stir, bring back to the boil, cover and simmer for 10 minutes. Rice will still be a little firm and wet at this stage.
- Meanwhile heat 1 Tbsp of the butter in a frying pan. Season the beaten egg with a little salt and pepper. Pour into the frying pan and cook, stirring to scramble. Set aside.
- Melt the remaining 2 Tbsp butter in a frying pan. Add the rice, carrot, peas, prawns and coriander. Cook, stirring until rice is no longer wet but still moist. Add the egg back in.
- Season with salt, if necessary, and a good squeeze of lemon. Sprinkle with extra coriander.