Whip up Indonesian-style fried rice tossed with seared king prawns, ginger, garlic and soy. Serve with smashed sesame-chilli cucumber, and a fried egg on top. Selamat makan (delicious)!
Prep Time
25 min
Cuisine
Indonesian
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1 bag of crispy onions (15g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
642 kJ 153 kcal
1982 kJ 472 kcal
Fat of which saturates
4.7 g 1.3 g
14.6 g 4.1 g
Carbohydrate of which sugars
18.7 g 1.1 g
57.7 g 3.4 g
Fibre
0.8 g
2.4 g
Protein
8.5 g
26.4 g
Salt
0.87 g
2.68 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 British free-range egg
egg
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 spring onion
spring onion
1/2 cucumber
cucumber
1 tsp dried chilli flakes
dried chilli flakes
130g basmati rice
basmati rice (100%)
171g raw peeled king prawns
king prawn (crustacean) 93%, added water, salt. may contain molluscs
1 toasted sesame oil sachet (15ml)
sesame seed (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
onion (76%), rspo sustainable palm oil, wheat flour (gluten), salt
Allergens
Allergens highlighted by † (egg, crustacean, sesame, gluten, soya)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Add the basmati rice and 300ml [600ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked
2
Meanwhile, peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Trim, then slice the spring onion[s] finely
3
Once the rice is cooked, fluff it with a fork and transfer it to a plate
Spread the cooked rice out evenly on the plate and set aside to cool
4
Add half the dried chilli flakes (can't handle the heat? Go easy!) and a generous pinch of salt to a pestle & mortar and grind together – this is your chilli salt
Tip: If you don't have a pestle and mortar, just mix the two together!
5
Trim the cucumber, then bash it several times with a rolling pin until broken
Tip: Cover it with a clean tea towel so you don't lose any, and to stop it from making any mess!
Chop the smashed cucumber into large, bite-sized pieces
Add the chopped cucumber to a bowl with the chilli salt, toasted sesame oil and rice vinegar
Give everything a good mix up and set aside
6
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat
Once hot, add the prawns with the chopped ginger, garlic, spring onion and remaining chilli flakes (not a fan of spice? Just add a little!)
Cook for 2-3 min, then add the cooled rice and soy sauce and cook for a further 2-3 min or until the prawns are cooked through – this is your prawn fried rice
7
Heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, crack the eggs into the pan and cook, covered, for 3-4 min or until cooked to your liking
8
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