This pilaf/fried rice cross is as warming to look at as it is to eat. Made quickly with Campbell’s fish stock which is 100% natural and as good as any homemade stock.

Ingredients

500 ml	Campbell's Fish Stock (Main)
2 Tbsp	Indian curry paste
1 cup	Basmati rice (Main)
3 Tbsp	Butter
3	Eggs, beaten (Main)
1	Carrot, grated
1 cup	Peas
500 g	Prawns, shelled (Main)
½ cup	Coriander, chopped, plus extra for serving
4	Lemon wedges, to serve

Directions

1. Bring the stock and curry paste to a boil in a large saucepan. Add rice, stir, bring back to the boil, cover and simmer for 10 minutes. Rice will still be a little firm and wet at this stage.
2. Meanwhile heat 1 Tbsp of the butter in a frying pan. Season the beaten egg with a little salt and pepper. Pour into the frying pan and cook, stirring to scramble. Set aside.
3. Melt the remaining 2 Tbsp butter in a frying pan. Add the rice, carrot, peas, prawns and coriander. Cook, stirring until rice is no longer wet but still moist. Add the egg back in.
4. Season with salt, if necessary, and a good squeeze of lemon. Sprinkle with extra coriander.