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Kathy McQuillen
Rice bowl with prawns
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Ingredients
Directions
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Thaw the prawns according to the instructions and peel them. Also remove the heads. Spoon the shrimp in a bowl with a little chili sauce and a dash of neutral oil.
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Boil the rice according to the instructions. Meanwhile, roast the prawns in a hot grill pan until they become opaque and turn pink.
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Cut the bok choy into broad strips. Stir-fry in a wok with a dash of oil the white strips of pak choi for about 2-3 minutes. Add the green strips of bok choy and stir-fry for another 2 minutes. Spoon a little chilli sauce, salt and pepper.
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Spoon the yellow rice on one side of wide bowls and scoop the shrimp and paksoi in portions. Spoon chili sauce in the middle and also a mountain seroendeng.
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20 minMain dishWhite rice, red peppers, Yellowfin Sole Fillet, Bumbu spice, oil, vinegar, cucumber, arugula,spicy fish with rice and fresh salad -
30 minMain disholive oil, chicken breast, onion, curry powder, crumbly potato, chicken bouillon, fresh parsley,onion soup with chicken and curry -
30 minMain dishTastes dupes lentils, fresh sausage à la minute, traditional olive oil, onion, dried oregano, Pastasauce, frozen crushed green bean, fusilli,pasta with lentils and sausages
Nutrition
650Calories
Fat35% DV23g
Protein60% DV30g
Carbs26% DV79g
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