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Photo of Combination chia fried rice with pork and prawns by WW

Combination chia fried rice with pork and prawns

Total Time
30 min
15 min
15 min
Homemade fried rice on nutty brown rice, chia seeds and loads of shredded Asian greens.


Pork fillet or tenderloin, raw

200 g, (Buy 250g) thinly sliced

Chinese five spice

½ tsp

Sesame oil

1 tbs

Raw peeled prawns

200 g, peeled, tails intact

Red capsicum

1 medium, thinly sliced


3 clove(s), chopped

Vegetable mix, non-starchy, fresh

2 cup(s), Asian, shredded

Quick cup, brown rice and quinoa

250 g, microwave

Reduced salt soy sauce

60 ml, (¼ cup)

Frozen corn

½ cup(s), (80g)


4 medium

Green shallot(s)

2 individual, thinly sliced


1 medium, wedges


  1. Sprinkle pork with five-spice powder. Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry prawns and pork for 3–4 minutes or until browned and just cooked through. Transfer to a plate.
  2. Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Stir-fry capsicum for 3–4 minutes or until softened. Add garlic and stir-fry for 1 minute or until fragrant. Add Asian vegetables and stir-fry for 3–4 minutes or until just wilted.
  3. Meanwhile, heat rice blend following packet instructions. Add rice blend, prawns, pork, corn and soy sauce to pan with vegetable mixture and stir-fry for 2 minutes or until heated through.
  4. Heat a medium non-stick frying pan over high heat. Fry eggs for 2–3 minutes or until cooked to your liking. Serve rice mixture topped with eggs, shallots and lemon wedges.


TIPS: For a vegetarian option, you can use 650g firm tofu (cut into 2cm pieces) instead of pork and prawns. Kimchi is a traditional Korean vegetable condiment that is usually fermented for several days, weeks or even months. Our quick version is less intense but still adds a great pickled flavour.