This Prawn Fried Rice is an easy way to whip dinner up in 30 minutes. Juicy, plump prawns with a slight tinge of garlic, along with fluffy eggs and crunchy vegetables, this fried rice is simple, easy to pull off, wholesome and a whole lot delicious. The taste of this recipe will further enhance with butter, so you can use that instead of oil.
This prawn fried rice is a perfect weeknight meal that you can toss up with leftover rice. To save more time, you can always keep chopped vegetables in your fridge and use them as and when you want to whip up a fried rice.
What Kind of Rice Should I Use?
While you can use any kind of rice for this recipe (depending on availability), I prefer using small grained aromatic rice that is typically used in Chinese fried rice recipes. You can use jasmine rice or any broken white rice. To get the best texture and even distribution of flavours, it’s better if the rice is cold and a day old. This prevents any kind of breakage and prevents the fried rice from turning into a ball of mush.
A Complete Meal
This prawn fried rice is a complete and wholesome meal – you have the rice for satiety, colourful vegetables for aesthetics and health, and of course, the juicy prawns and fluffy eggs for protein. You can make some chilli oil or spring onion oil on the side, and it would make for a fantastic meal.
A few points to keep in mind:
* The prawns need to be cooked just right, overcooking makes them rubbery.
* The vegetables need to find that perfect balance between cooked, and still crunchy.
* Keep all the ingredients ready as things move really fast.
* Cook on high flame preferably on a wok.
* Use a day old rice which is cold. Hot rice will stick and not lead to separate grains.
Let’s dive into the recipe.
Preparation time – 10 minutes
Cook time – 30 minutes
Serves – 3
Ingredients
For the scrambled eggs:
- 2 eggs
- 2 tbsp oil/butter
- A pinch of salt
- A pinch of black pepper powder
For the prawns:
- 350 g prawns, cleaned, deveined and patted dry with kitchen towel
- Salt to taste
- 1/4 tsp black pepper powder
- 3 tbsp oil/butter
- 1 tsp finely chopped garlic
For the final fried rice (in the same wok):
- 1 tbsp oil (for the veggies)
- 2 cups cooked rice (preferably a day old)
- 1/4 cup green peas
- 1/4 cup finely chopped carrots
- Salt to taste
- 1/4 tsp black pepper powder
- 1 tbsp dark soy sauce
Directions
- Clean and devein the prawns. Pat them dry with a kitchen towel and keep ready.
- Keep all the rest of the ingredients within arm’s distance as everything moves really fast in this recipe.
- Crack open two eggs in a bowl. Season with salt and a pinch of black pepper powder and whisk till smooth.
- Heat oil in a wok. Once it gets hot, pour the eggs and gently scramble for a minute. Do not overcook or leave the eggs raw. They should be soft and fluffy, while cooked uniformly. Set them aside.
- In the same wok, heat some more oil, or butter. Add the prawns and fry for a minute till they start to turn pink.
- Add the finely minced garlic and season with salt and black pepper powder.
- Mix everything together and cook the prawns till they are soft (another 3-4 minutes).
- Once the prawns are nicely cooked, transfer them to one side of the wok and add the vegetables on the other side.
- Fry the vegetables on one side of the wok for two to three minutes. They should be slightly cooked, yet remain crunchy.
- Mix everything together and cook for another minute.
- Add the cooked white rice and disintegrate softly into the rest of the ingredients.
- Once every grain of rice is separate and well combined with the prawns and the vegetables, pour some dark soy sauce.
- Season with salt and black pepper powder and add the scrambled eggs.
- Give everything one last mix.
- Garnish with finely chopped spring onion greens and serve hot.
Hope you try out this delicious recipe in your own kitchen.
Feel free to reach out for feedback, suggestions or connect with me on Instagram or Facebook. Subscribe to my YouTube channel for all my videos and upcoming recipes.
