Rice in the blink of a Birds Eye

by Priyanka Kara - Tuesday July 19, 2011 6:00 am

Dubbed ‘the three minute rice wonder’ of the culinary world the Birds Eye Rice Fusions is about as good as three-minute rice can get.

So, if the mother-in-law is popping over or you’ve got a hot date, Birds Eye are to the rescue. With stiff competition from Uncle Ben's Express Rice which is ready in two minutes, Birds Eye have aimed to create a flavourful accompaniment to any meal, with no artificial colours, flavours or preservatives. Birds Eye Rice Fusions are available in four options: Mediterranean Vegetable, Egg Fried Rice with Peas, Pilau with Peas & Spinach and Country Mushroom.

Matthew Blackmore, Brand Manager at Birds Eye, comments:

“We’re pleased to now be able to add Birds Eye Rice Fusions to our growing portfolio of frozen food products, bringing amazingly tasty rice to the table in a quick, easy and simple format.”

The rice comes in a ‘Pyramid Steamer’ bag, which allows for the rice to be microwavable straight from frozen. With fresh vegetables and ingredients infused with their rice, Birds Eye Rice Fusions are exceptionally convenient. They've saved me several times when I’ve been rushing for a quick bite to eat and they taste just as delicious on their own as when they are served as part of a home cooked masterpiece. Here is a great Birds Eye recipe to follow:

Rice Fusions Egg Fried Rice with Sweet & Sour Prawns

Ingredients

1 pack of Birds Eye Catch Fresh Emperor Prawns (175g)

Homemade Sweet & Sour Sauce

2 tablespoons of oil

1 glove of garlic

1 onion

½ green pepper

1 carrot

1 x 200g can of pineapple juice

1 pineapple

3 tablespoons of wine vinegar

50g sugar

4 tablespoons of tomato ketchup

20g Corn flour 

2 packs of Birds Eye Rice Fusions Egg Fried Rice (2 x 200g)

Recipe

  • Defrost prawns (2-3 hours)
  • For the sauce: Heat oil in a pan. Add one clove of garlic, peeled and crushed, and fry until golden in colour. Add the peeled and chopped onion, diced green pepper and the carrot, cut into thin strips
  • Stir fry the vegetables for one to two minutes, and add the pineapple juice, wine vinegar, sugar, tomato ketchup and two tablespoons of corn flour blended with three tablespoons of pineapple juice
  • Stir over heat until thickened and cooked and then add desired amount of pineapple chunks
  • Remove sauce from heat and add the prawns. Allow them to warm through for approximately five minutes
  • Heat Birds Eye Rice Fusions Egg Fried Rice in the microwave for three minutes and serve with the prawns

Birds Eye Rice Fusions are available in packs of two for £1.79, why not try them today? It only takes three minutes! 

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