A fusion dish that merges Spanish paella with Asian egg fried rice – a great way to get kids to eat vegetables
Prep: 10 mins Cook: 18 mins
100g basmati rice or long-grain rice
85g frozen pea
1 tbsp sunflower oil
50g finely diced chorizo
1 garlic clove, chopped
3 spring onions
½ red pepper, deseeded and chopped
good pinch five spice powder
1 tsp soy sauce
50g peeled prawn
1. Boil the rice following pack instructions, adding the peas for the final min. Drain.
2. Heat half the oil in a wok. Pour in the egg and stir-fry until scrambled. Tip onto a plate and set aside.
3. Wipe the wok with kitchen paper, then heat the remaining oil. Toss in the meat, garlic, spring onions and pepper, and stir-fry until the pepper starts to soften. Add the five-spice, rice, peas and soy, then stir-fry for 5 mins more. Finally add the beansprouts, if using, the egg and prawns, and stir-fry to heat through.