- Protein
- About 24 g of protein a portion
- Calories
- About 280 kcal a portion
- Makes
- Makes 2 portions
- Time
- 20 minutes
- Good for
- Quick
- Mild flavours
Ingredients
- 80 g basmati rice
- 160 g frozen peas
- 2 tsp reduced-salt soy sauce
- Juice of half a lime
- 200 g cooked and peeled prawns, thawed in the fridge if frozen
- 100 g cucumber, diced
- 2 spring onions, finely sliced
- A few mint leaves, chopped (optional)
Method
- Rinse the rice and cook it in a pan of boiling water for 10 to 12 minutes, or as the pack says, adding the peas for the last 3 minutes. Drain well.
- Mix the soy sauce and lime juice in a small bowl.
- Share the rice and peas between two bowls. Top with the prawns, cucumber and spring onions, spoon over the dressing and scatter over the mint.
Keeping it
To keep the second bowl, cool it within an hour, cover it and keep it in the fridge, and eat it within a day.
About the figures
The protein and calorie figures are worked out from the UK food composition tables (McCance and Widdowson's, 2021) and typical supermarket labels, so they are a guide rather than an exact count. The brands you buy may differ a little.
The figures use strained Greek-style yoghurt with about 10 g of protein in 100 g. Some yoghurts sold as Greek style have about half that, so check the label.
If you have a food allergy, check the labels of what you buy. Recipes marked vegetarian contain no meat or fish; if you need them to be vegetarian, check the cheese says it is suitable.
Cook chicken until there is no pink meat left, eat leftovers within 2 days, and reheat them only once, until steaming hot all the way through.