Prawn Egg fried Quinola




200g of Black, red and pearl Quinola

1 Stock cube or 1 teaspoon of Bullion

2 Eggs

1 pack of cooked prawns

Spring onions

Small bunch of coriander, chopped

2 small chillies, finely chopped

1 clove of garlic

1 pepper, finely shopped

Black pepper and a pinch of sea salt


Bring the Quinola to the boil on the hob with the stock for 14 minutes. Chop the garlic, spring onions, pepper and chillies, then fry on a low heat with a drizzle of oil until slightly softened. Add the cooked Quinola to the frying pan along with 2 beaten eggs and continue to stir whilst the egg cooks through for about 5 minutes. When cooked, add the prawns for a final minute to warm through and then serve with fresh coriander and a pinch of salt.