Piri piri rice and peas with garlic prawns
Serves: 1
Prep time: 15 minsTotal time: 
This recipe is part of Joe Wicks' The Body Coach fitness plan. Protein forms the basis of the meals – and portion sizes are large, which is offset by the high-intensity exercise in the plan. / Recipe photograph by Kris Kirkham
Piri piri rice and peas with garlic prawns
Recipe by Joe Wicks
Serves: 1
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
653Kcal
Fat
15gr
Saturates
10gr
Carbs
76gr
Sugars
5gr
Fibre
8gr
Protein
50gr
Salt
3.3gr
Joe Wicks
Joe Wicks, aka The Body Coach, has taken the diet world by storm with his Lean in 1 programme, and his army of followers on Instagram show just how successful it is.
See more of Joe Wicks ’s recipes
Joe Wicks
Joe Wicks, aka The Body Coach, has taken the diet world by storm with his Lean in 1 programme, and his army of followers on Instagram show just how successful it is.
See more of Joe Wicks ’s recipes
Ingredients
- 1 tbsp coconut oil
- 2 spring onions, roughly chopped
- 1 red chilli, roughly chopped – remove the seeds if you don’t like it hot
- 6 baby sweetcorn, cut in half lengthways
- 4 cherry tomatoes, cut in half
- 2 tsp piri piri seasoning, or according to taste (it can be very spicy)
- 100g tinned black-eyed beans, drained and rinsed
- 150g pre-cooked rice
- a large handful of baby spinach leaves
- 1 large clove garlic, chopped
- about 200g peeled raw king prawns
- a lemon wedge, to serve
Step by step
Get ahead
The recipe can be made ahead and eaten cold the next day.
- Heat half of the coconut oil in a wok or large frying pan over a high heat. Add the spring onions, chilli, sweetcorn and tomato and stir-fry for about 1 minute. Add the piri piri seasoning and stir-fry for 30 seconds, then add the black-eyed beans, along with 2 tablespoons water. Add the rice, crumbling it between your fingers as you drop it in, then stir-fry for about 2 minutes, breaking up any clumps with a wooden spoon. Add the spinach, giving it a couple of turns to help it wilt. Tip the rice and vegetables onto a warmed serving plate and wipe out your wok or frying pan.
- Return the wok or frying pan to a high heat and add the rest of the coconut oil. When it is melted and hot, add the garlic and prawns and cook for about 1 minute, stirring every now and then, until the prawns are pink and cooked through.
- Spoon the garlicky prawns over the piri piri rice, finish with a squeeze of lemon juice and eat immediately.
Chef quote
The peas are actually black-eyed beans and add an extra protein boost. This is a great dish to double up, so you'll have some for lunch the next day.
