Straight-from-the-wok spicy supper with rice, prawns and bacon – ideal for Autumn evenings
Prep:5 mins
Serves 4
200g long grain rice175g frozen peas2 tbsp oil, plus a drop extra1 onion, chopped3 rashers streaky bacon, chopped1 tbsp tikka masala curry paste250g peeled cooked tiger prawn, thawed if frozen1 egg, beatensoy sauce, to serve
STEP 1Tip the rice into a pan of boiling, salted water and simmer for 10 minutes, adding the peas for the last 3 minutes. Drain well.STEP 2While 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.STEP 3Push 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.
