Fried black rice with prawns
8
Points®
Total time: 1 hr 15 min • Prep: 25 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
For added vitamin E and antioxidants in your next stir-fry, simply swap to black rice. Its nutty flavour heightens the sweetness of the veggies and tender prawns.
Ingredients
Black rice
140 g, (3/4 cup)
Canola oil
1 tbs
Shortcut bacon
125 g, chopped
Raw peeled prawns
400 g, peeled
Red capsicum
1 medium, cut into matchsticks
Baby corn
125 g, halved lengthways
Green string beans
100 g, trimmed, cut into 4cm lengths
Green shallot(s)
4 individual, trimmed, cut into 4cm lengths
Soy sauce
2 tbs
Instructions
1
Cook rice in a large saucepan of boiling water for 35 minutes or until tender. Drain and allow to cool.
2
Heat half the canola oil in a large wok or deep frying pan on medium-high. Cook bacon, tossing, for 3 minutes or until golden brown. Set aside. Reheat wok and cook half the prawns, for 2-3 minutes or until lightly golden. Repeat with remaining prawns. Set aside.
3
Heat remaining oil in wok and add all the vegetables except the shallot tops. Stir-fry for 3 minutes or until tender-crisp. Add rice and toss to combine and heat through.
4
Return bacon and prawns to pan with soy sauce and toss to combine and heat through. Top with green shallot tops to serve.
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