QUICK KICK RICE

QUICK KICK RICE Prawns & eggs tossed in Caribbean curry spice — ready in minutes. 30 Mins Serves: 4 Serve hot with lime and extra sauce. Ingredients

• 400g raw prawns (or 300g cooked)

• 3 tbsp Nimi Nosh Cracking Curry Jerk Quick Marinade & Sauce

• 4 cups cooked rice (day-old works best)

• 3 eggs, beaten

• 1 onion, 3 garlic cloves, 1 tbsp grated ginger

• 1 red bell pepper, 1 cup peas, 100g sweetcorn

• 3 spring onions

• 2 tbsp soy sauce

• 3 tbsp vegetable oil

• 1 tsp curry powder, black pepper, salt

  Optional: carrots, green beans, nuts, bean sprouts, fresh chilli To serve: cilantro, lime wedges, extra curry jerk sauce
  

  Method
  

  1 Cook Eggs & Prawns

  Scramble eggs in hot oil, remove.Cook prawns 2–3 mins per side (until pink), remove.
  

  2 Stir-Fry

  Sauté onion and spring onion whites.Add garlic, ginger, pepper, peas, sweetcorn. Stir in rice and fry 3–4 mins.
  

  3 Season & Combine

  Add Nimi Nosh Curry Jerk Sauce, soy sauce, curry powder. Return eggs and prawns, toss well. Finish with spring onion greens.

  Serve hot with lime and extra sauce.
  

  Variations

  Add chicken, ham or extra egg for more protein; load up with extra vegetables or nuts for crunch; add pineapple for a sweet tropical twist; turn up the heat with chillies or Nimi Nosh Authentic Pepper Sauce; or swap prawns for tofu and skip eggs for a vegan version.