Spicy Rice Supper


to serve 4

  • 250g long grain rice
  • 600ml water
  • 1 chicken Oxo cube
  • 30ml groundnut or vegetable oil
  • 3 shallots or 1 medium onion, chopped
  • ½tsp chilli powder
  • 1tsp paprika
  • 1 large carrot, grated coarsely
  • 225g cooked ham, cut into small chunks
  • 100g peeled prawns, defrosted if frozen
  • 50g frozen peas, defrosted
  • Salt and freshly ground black pepper, to taste
  1. Put the rice in a sieve and rinse well under cold running water.
  2. Bring 600ml water to the boil in a saucepan, crumble the Oxo cube into it and stir.
  3. Add the rice, cover and simmer for 12 minutes or until the stock is absorbed and the rice is just tender. Set aside to cool.
  4. Heat oil in a large frying pan, add shallots or onion and cook for 4-5 minutes until soft and lightly browned.
  5. Stir the spices into the onion, add the carrot and ham and cook for minutes.
  6. Add the cooled rice, breaking it up with a wooden spoon. Add prawns and peas and stir-fry for 3-4 minutes, until heated through.
  7. Season if liked.