Wednesday, June 18, 2008

Thai Jasmine Rice And Prawn Casserole

Thai Jasmine Rice And Prawn Casserole
serves 3

500g/1lb 2oz cold cooked jasmine rice
30 peeled and deveined cooked
tiger prawns, chopped
400g/14oz canned sweetcorn
kernels, drained
200g/7oz carrots, thinly sliced
600g/1lb 5oz ready-made mild
ginger stir-fry sauce

• Put the cooked rice in a large heavy frying pan.
• Add the prawns, sweetcorn and carrots, and cook, stirring, over a high heat for 5 minutes, until the carrots are tender.
• Pour in the sauce, and simmer for a further 5 minutes. Serve hot.

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