Leftover Rice Prawn and Mushroom Stir Fry
Leftover rice prawn and mushroom stir fry is a delicious quick and easy recipe when you're wondering what to do with leftover rice. A healthy leftover rice recipe that serves 2 and takes just 30 minutes!
Servings 2
Calories 435kcal
Ingredients
- 2 tablespoon vegetable oil
- 1 egg beaten
- 75 g sliced mushrooms chestnut
- 100 g frozen peas
- 180 g cooked and peeled prawns*
- 200 g cooked basmati rice
- 1 tablespoon light soy sauce
- 2 chopped spring onions
- ½ teaspoon sesame oil
Instructions
- Add one tablespoon vegetable oil to your pan / wok and heat gently. Drop the egg in and stir around in the oil until the egg is lightly scrambled then remove it with a slotted spoon.
- Add the remaining tablespoon oil into your pan /wok, turn up the heat and add the sliced mushrooms, stir fry them for 2 minutes then add the frozen peas and prawns and stir fry together until cooked, about 3 minutes (will take slightly longer if you used frozen prawns).
- Next, add in the cooked rice, soy sauce, spring onions and sesame oi. Toss together and serve.
Notes
*I just use frozen supermarket own brand ones.
Nutrition
Calories: 435kcal | Carbohydrates: 38g | Protein: 28g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 308mg | Sodium: 1240mg | Potassium: 479mg | Fiber: 3g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 25.9mg | Calcium: 181mg | Iron: 3.8mg