Loaded Prawn Rice & Broth Bowl

2 portions - 25 mins

A fragrant lemongrass broth poured around a dome of stir-fried prawn and egg fried rice, loaded with mushrooms and wilted spinach. Somewhere between a fried rice and a noodle broth — comforting, warming and on the table in under 30 minutes.

• Ingredients

  • 400g cooked, cooled jasmine rice (we use this precooked one)

  • 200g raw prawns

  • 150g baby mushrooms, halved

  • 80g spinach

  • 3 garlic cloves (1 pressed, 2 whole)

  • 3 spring onions, sliced

  • 1 tbsp soy sauce

  • 1 tbsp oyster sauce

  • 1 tsp sesame oil

  • 1 tsp fresh ginger, grated 

  • 1 large egg

  • 500ml fish stock

  • 1 lime, juiced

  • 1 red chilli, sliced (adjust to taste)

  • 1 lemongrass stalk, bruised

  • 1 handful fresh coriander, roughly chopped

• Method

  STEP 1
  To make the broth, pour the fish stock into a small saucepan with 2 garlic cloves, lightly smashed, ½ red chilli (adjust to taste) and 1 lemongrass stalk, bruised. 
  Bring to a gentle simmer and let it bubble away while you prepare the rest.

  STEP 2
  Pat the peeled prawns dry with kitchen paper and season lightly with salt.
  Heat a drizzle of olive oil in a large frying pan over high heat. 
  Cook the prawns for 2-6 minutes (depending on size) until the prawns are pink and cooked through and then remove from the pan and set aside. 

  STEP 3
  Boil a kettle.
  Add the mushrooms, ginger and rest of the garlic (grated) to the pan and cook for a couple of minutes. 
  Put the spinach into a colander and pour over the boiled water, then quickly rinse with cold water and chop on a chopping board.
  Add the chopped spinach to the pan with the mushrooms and cook for a further minute.

  STEP 4
  Push everything to one side in the pan. Crack in 1 large egg, scramble quickly, then mix through the mushroom-spinach mixture.
  Add the cooked rice, breaking up any clumps with your spoon. 
  Stir-fry for 3 minutes.

  STEP 5
  Pour in the soy sauce, oyster sauce and sesame oil, tossing well to coat every grain evenly.
  Return the prawns to the pan, toss through with most of the spring onions, sliced, and heat for 1 minute until everything is hot.

  STEP 6
  Strain the broth into a jug, discarding the aromatics. Stir in lime juice.
  Pack the rice into a smallish bowl and invert onto a shallow bowl. Scatter with remaining spring onions, chilli and coriander. 
  Pour the hot broth into the base of the bowl and serve.