Spiced rice with prawns

Spiced rice with prawns

Fixings

200g long grain rice

175g solidified peas

2 tbsp oil, in addition to a drop additional

1 onion, hacked

3 rashers streaky bacon, hacked

1 tbsp tikka masala curry glue

250g peeled cooked tiger prawns, defrosted if solidified

1 egg, beaten

soy sauce, to serve

Strategy

Tip the rice into a dish of bubbling, salted water and stew for 10 minutes, including the peas throughout the previous 3 minutes. Empty well.

While the rice is cooking, high temperature the 2 tablespoons of oil in an expansive griddle or wok. Include the onion and bacon and pan fry for 3-4 minutes, until the onion begins to turn brilliant and the bacon starts to cook. Mix in the curry glue and cook for a couple of seconds, then tip in the prawns and high temperature them through for a moment or somewhere in the vicinity.

Push the prawn mixture to one side of the container and add the drop of oil to the next side. Put the egg into the oil, blend until cooked like fried eggs, then blend into the prawns. Include the rice and peas and blend well. Serve quickly, with soy sauce for sprinkling, on the off chance that you like.