Nutrition Info (Per Serving)

339kcal Energy

36g Carbohydrate

18g Protein

6.5g (of which Sugar)

11g Fat

9.3g Fibre

2g (of which Saturated Fat)

2.1g Salt

Ingredients

180g bag kale

1 tbsp toasted sesame oil

2 medium eggs, lightly beaten

1 red pepper, diced (180g)

1 bunch spring onions, sliced

1-1½ tsp Chinese 5 spice seasoning

150g frozen peas, defrosted

2 x 250g pouches wholegrain rice

2 tbsp light soy sauce

150g pack cooked peeled prawns

Cook the kale in boiling water for 3 minutes, drain well.
Meanwhile, heat ½ tbsp oil in a large frying pan and pour in the egg, cook for 1-2 minutes to give a rough scrambled appearance, transfer to a plate and set aside.
Add the remaining oil to the pan and fry the pepper, spring onions and 5 spice for 2-3 minutes then stir in the peas and kale and cook for 1-2 minutes.
Meanwhile, heat the rice according to pack instructions and stir into the pan with the soy sauce, prawns and eggs.

Great to use up leftover cooked rice. Swap the prawns for diced tofu for a vegetarian option.

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