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Photo of Fried black rice with prawns by WW

Fried black rice with prawns

8
Points®
Total Time
1 hr 15 min
Prep
25 min
Cook
50 min
Serves
4
Difficulty
Moderate
For added vitamin E and antioxidants in your next stir-fry, simply swap to black rice. Its nutty flavour heightens the sweetness of the veggies and tender prawns.

Ingredients

Black rice

140 g, (3/4 cup)

Canola oil

1 tbs

Shortcut bacon

125 g, chopped

Raw peeled prawns

400 g, peeled

Red capsicum

1 medium, cut into matchsticks

Baby corn

125 g, halved lengthways

Green string beans

100 g, trimmed, cut into 4cm lengths

Green shallot(s)

4 individual, trimmed, cut into 4cm lengths

Soy sauce

2 tbs

Instructions

  1. Cook rice in a large saucepan of boiling water for 35 minutes or until tender. Drain and allow to cool.
  2. Heat half the canola oil in a large wok or deep frying pan on medium-high. Cook bacon, tossing, for 3 minutes or until golden brown. Set aside. Reheat wok and cook half the prawns, for 2-3 minutes or until lightly golden. Repeat with remaining prawns. Set aside.
  3. Heat remaining oil in wok and add all the vegetables except the shallot tops. Stir-fry for 3 minutes or until tender-crisp. Add rice and toss to combine and heat through.
  4. Return bacon and prawns to pan with soy sauce and toss to combine and heat through. Top with green shallot tops to serve.

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