1 tsp sunflower oil
1 red pepper, diced
2cm piece root ginger, peeled and finely chopped
180g pack Waitrose Raw Jumbo King Prawns
250g pack Riso Gallo Venere Expresso Rice
4 salad onions, thinly sliced
½ tsp Cooks’ Ingredients Crushed Chilli
60g pack Waitrose Watercress, Rocket & Spinach Salad
Lime wedges, to serve
1. Heat the oil in a large frying pan and cook the red pepper for 4-5 minutes. Add the ginger and prawns and cook for 1 minute.
2. Stir in the rice, salad onions, chillies and 100ml water. Cook for 3-4 minutes, stirring until the prawns are cooked through and the rice is piping hot.
3. Tip the mixture into a large serving bowl and fold through the salad leaves. Serve with lime wedges for squeezing over.
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