Chorizo and Prawn Fried Rice

A quick, delicious dinner for 2


  • 1 tbsp olive oil
  • 100g (3 1/2oz) chorizo, sliced
  • 150g (5oz) raw king prawns
  • 1 x 250g pack cooked basmati rice
  • 150g cherry tomatoes, halved
  • 5 spring onions, finely sliced
  • small bunch flat-leaf parsley, finely chopped


  1. Heat the olive oil in a frying pan over a medium heat. Add the chorizo and cook for 5 minutes, or until golden.
  2. Add the prawns and cook for 1-2 minutes, or until just pink.
  3. Stir in the rice, tomatoes and spring onions. Leave to cook over a low heat for 10-12 minutes, until a golden crust forms on the bottom of the pan and the tomatoes have softened a little.
  4. Break up the rice with a fork and season to taste. Scatter over the parsley and serve. 

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