Singapore Fried Rice (Easy Fakeaway)

4 standard portions

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Ingredients

• 250 g white basmati, cooked ahead of time if possible ((£0.75/2)=(£0.37))
• 50 g spring onion, thinly sliced ((£0.43))
• 4 cloves of garlic, finely chopped ((£0.65/3)=(£0.23))
• 500 g frozen mixed vegetables, microwaved for 5 minutes ((£1.20/2)=(£0.60))
• 2 eggs ((£1.00/6x2)=(£0.33))
• 200 g frozen cooked prawns (£2.00)
• 1 tbsp rapeseed oil
• 3-4 tbsp soy sauce
• ½ tbsp curry powder
• 1-2 tsp chilli flakes
• 1 tsp ground ginger (optional)
• 1 chicken stock cube

Method

1. To a wok/large and deep non-stick frying pan, add half of the thinly sliced spring onion (the whiter end) into the pan along with the rapeseed oil. Season with salt and fry on a medium heat for a couple of minutes.
2. Next, add the curry powder, chilli flakes and garlic into the pan and fry for two minutes until fragrant.
3. Drain the microwaved veg of any liquids that were released, then add them into the pan. Cook for around 5 minutes or until the veg is fully cooked, season generously with salt at this stage.
4. Next, add the cooked rice into the pan and stir to combine. Form a well/hole in the center of the pan to add your whisked eggs. Scramble the eggs in the center for around a minute before incorporating with the other ingredients in the pan.
5. Add the soy sauce and cooked prawns into the pan and stir to combine. Cook for around 2 minutes, then serve with a sprinkle of the reserved spring onion (greener end) and an optional sprinkle of chilli flakes.