Here is a super quick and delicious way to use your leftover rice. Toss them up with an array of vegetables, add some buttery shrimps and eggs and you can have a better-than-takeout prawn fried rice ready to go in 30 minutes.
Personally, I am a huge seafood lover and prawns are my favorite. They are so easy to cook, and packed with so much flavor. I like to buy fresh prawns, but you can use frozen prawns too. But the taste of fresh always seems way better! But again, really depends on how accessible it is.
This video shows how you can make your favorite prawn fried rice recipe at home in a few simple steps.
This prawn fried rice is perfect for a delicious and quick dinner. The recipe is simple to make, gets ready in a matter of minutes in one single wok (or pan) and tastes better than most takeaways. The less amount of oil makes it non-greasy, which is why you will not feel too heavy. And the crunch and color of those vegetables just elevate it to a whole new level.
In this recipe, there is garlic, some crunchy vegetables and my favorite addition in the end – soy sauce. For extra flavor, you can make this in sesame oil. But a normal vegetable oil is also perfectly fine.
This prawn fried rice is a perfect weeknight meal that you can toss up with leftover rice. As a tip, keep chopped vegetables in the fridge so that you always have them handy. The vegetables give the right amount of crunch and the shrimps fried in butter gives it that unique seafood taste that you are going to love!
What kind of rice should I use?
Any rice is good! Frankly! It depends on what you have available. That is the beauty of this recipe. Just adjust to what you have available and what’s convenient for you to pull off. You can use small grain rice or even Basmati if that’s what you have. It really does not matter! Just make sure the rice is at the right temperature. Read on to know what I mean by that.
The temperature of the rice is key
Making the best kind of fried rice has a secret – the rice needs to be cold. If it is too hot, it will become lumpy. If it is at room temperature, the grains won’t separate and you will get a semi lumpy recipe. Nobody likes that!
So for the best-tasting rice, make sure your rice has been sitting in the fridge for a while. What this does is when you start mixing it with the rest of the vegetables, each grain separates easily and gets assimilated really well. That’s why leftover rice is a great option. If you want to make it from scratch, make the rice a few hours in advance, let it cool and then pop it in the fridge for some time.
A complete meal
This one wok meal is a true wonder as it is healthy and delicious. You get the goodness of vegetables, protein through the eggs and prawns and some really healthy carbs with rice. And the effort was close to minimal. I am such a huge fan of meals like these where I can just throw my favorite ingredients together to create magic. It is meal that goes well with everyone, even kids! The rainbow veggies add that colour that makes the dish look so pretty as well. It’s a win win for all.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 400 grams prawns cleaned and deveined, tail on (optional)
- 100 grams cooked white rice
- 40 grams carrots julienne
- 70 grams green beans thinly sliced/finely chopped
- 40 grams fresh green peas
- 100 grams onions finely chopped
- 15 grams garlic finely chopped/minced
- 2 tbsp dark soy sauce
- 2 tsp black pepper powder
- salt to taste
- 3 tbsp sesame oil/vegetable oil
- 20 grams butter
Ingredients
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- Heat sesame oil and butter in a wok.
- Once hot, add prawns. Fry them for two minutes on each side. Sprinkle some salt while you do so. Set aside.
- In the same wok, add the garlic. Saute for about ten seconds in medium heat. Make sure it does not burn but only releases its juices and aroma.
- In the same wok, add the garlic. Saute for about ten seconds till the garlic releases its juices and aroma. Keep the heat at low so that it does not burn.
- Add the chopped onions and fry for about 3-4 minutes till they brown and become translucent.
- Add the carrots, beans and peas. Fry for about 3 minutes till they are cooked halfway. Overcooking them will make them lose their crunch which is necessary in a fried rice.
- Season with salt and black pepper powder.
- Make a well in the middle as shown in the video and crack open two eggs. You can also cook the eggs seperately and add then in the end from top. I use this technique to save time and use just one vessel for the entire recipe.
- Salt the eggs and stir it till it cooks. Once cooked, mix it with the rest of the vegetables.
- Add the cooked rice and mix well.
- Pour in the dark soy sauce on top of the rice and give it a nice mix.
- Once the rice is well coated with the soy sauce and has a uniform brown colour, throw in the fried prawn into it. Give it one last mix.
- Serve hot!
For additional garnish, use spring onion leaves and sesame seeds.
