• Partnered with
  • Quick
  • Serves 4
  • 15 mins cook

Fried wild rice with prawns and peas

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Fried wild rice with prawns and peas

  • 2 tbsp sesame oil
  • 1 red onion, thinly sliced
  • 2 cloves garlic, sliced
  • 2 cm knob fresh ginger, finely sliced
  • 300 g raw prawn cutlets
  • 2 tbsp oil
  • 4 cups wild rice blend
  • 2 cups shredded kale or baby spinach leaves
  • 1 1/2 cups minted peas
  • soy sauce
  • fresh lime, for squeezing
  • 1/2 cup toasted cashews


  1. Heat a large wok or frying pan and add the sesame oil. Sauté the onion, garlic and ginger for 2-3 minutes until just coloured and fragrant.
  2. Add the prawns and cook for 5 minutes until pink and plump, then remove from the wok and set aside.
  3. Add the second measure of oil and the rice and fry for 5 minutes until toasted and colouring, then add the kale and peas and cook for a further 2-3 minutes until wilted and bright green.
  4. Return the prawns to the wok and toss together. Season with soy sauce and a squeeze of lime. Garnish with cashews.
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