Prawn Fried Rice
Elevate your weeknight dinner with this quick and flavorful Prawn Fried Rice recipe! Bursting with juicy prawns, tender jasmine rice, vibrant green peas, and crunchy diced carrots, this dish is a symphony of textures and bold Asian flavors. Perfectly seasoned with soy sauce, garlic, and a hint of sesame oil, the recipe comes together in just 35 minutes, making it an ideal choice for busy schedules. Stir-fried to perfection in a single wok, this restaurant-quality fried rice also features fluffy scrambled eggs and aromatic spring onions for a complete one-pan meal. Serve it piping hot and watch it disappear from plates—it’s a crowd-pleaser that’s packed with protein, color, and irresistible taste!
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Recipe Information
Ingredients
- 300 grams medium-sized prawns, peeled and deveined
- 500 grams cooked jasmine rice
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 large eggs
- 100 grams green peas
- 1 medium carrot, diced
- 2 stalks spring onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon light sesame oil
- 0.5 teaspoon ground white pepper
- 0.5 teaspoon salt
Instructions
Start by preparing all your ingredients. Make sure the prawns are peeled and deveined. Dice the carrot, mince the garlic, and slice the spring onions.
In a large non-stick pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the beaten eggs and scramble them until they are just set. Remove the eggs from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil and increase the heat to high. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the prawns to the pan and stir-fry for 2-3 minutes or until they turn pink and are cooked through. Remove the prawns from the pan and set aside.
Add the diced carrot and green peas to the pan and stir-fry for 2-3 minutes or until the vegetables are tender.
Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2 minutes until the rice is heated through.
Return the cooked eggs and prawns to the pan. Drizzle the soy sauce over the mixture and add the salt and white pepper. Stir everything together until well combined.
Add the sliced spring onions and continue to stir-fry for another minute.
Finish with a drizzle of light sesame oil for extra flavor. Stir well, then remove from heat.
Serve the prawn fried rice hot, garnished with additional spring onions if desired.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 3466 mg | 151% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 12.1 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 435 mg | 33% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1958 mg | 42% | |
*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.
