Gluten-Free Prawn Fried Rice
Transport your taste buds with this flavorful and quick-to-prepare Gluten-Free Prawn Fried Rice, a perfect weeknight dinner option bursting with vibrant ingredients and bold flavors. This recipe combines succulent prawns marinated in gluten-free soy sauce, stir-fried with aromatic garlic and ginger for an irresistible base. Tossed with colorful veggies like carrots, peas, and scallions, along with day-old white rice for that authentic fried rice texture, it's all brought together with a drizzle of sesame oil and soy sauce for a savory finish. Scrambled eggs add a comforting touch, while the garnish of fresh scallions ensures every bite is a symphony of taste. Ready in just 35 minutes, this one-pan meal is not only gluten-free but an effortless way to create a restaurant-style dish right in your own kitchen. Perfect for gluten-sensitive individuals or anyone craving an Asian-inspired delight!
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Recipe Information
Ingredients
- 500 grams raw prawns, peeled and deveined
- 3 tablespoons gluten-free soy sauce
- 1 tablespoon sesame oil
- 4 cups cooked white rice (preferably one day old)
- 1 cup frozen peas
- 1 large carrot, diced small
- 4 scallions, chopped
- 2 large eggs
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a bowl, marinate the prawns with 1 tablespoon of gluten-free soy sauce and set aside for about 10 minutes.
Beat the eggs in a small bowl and season with a pinch of salt. Heat a tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Scramble the eggs until fully cooked, then remove from the pan and set aside.
In the same wok, add another tablespoon of oil, and increase the heat to high. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
Add the marinated prawns to the wok and stir-fry them until they turn pink and are cooked through, approximately 2-3 minutes. Remove the prawns from the wok and set aside.
In the same wok, add the diced carrot, scallions (reserving a handful for garnish), and frozen peas. Stir-fry the vegetables for about 2 minutes or until they start to soften.
Add the cooked rice to the wok, breaking up any clumps with a spatula. Stir vigorously to mix with the vegetables.
Drizzle the remaining 2 tablespoons of gluten-free soy sauce and sesame oil over the rice. Stir-fry everything together, ensuring the rice is evenly coated with the soy sauce and oil.
Return the cooked prawns and scrambled eggs to the wok. Sprinkle with salt and black pepper. Stir-fry for another minute or until everything is well combined and heated through.
Garnish with the remaining chopped scallions before serving. Serve hot and enjoy your gluten-free prawn fried rice!
Nutrition Facts
Calories |
2264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 1317 mg | 439% | |
| Sodium | 4917 mg | 214% | |
| Total Carbohydrate | 271.2 g | 99% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 16.6 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 649 mg | 50% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2783 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
