Spicy Prawn Fried Rice from New Zealand
Elevate your weeknight dinner game with this irresistible Spicy Prawn Fried Rice from New Zealand! Bursting with bold flavors and vibrant colors, this dish pairs succulent, stir-fried prawns with fluffy jasmine rice, fresh vegetables, and aromatic seasonings. The combination of soy sauce, oyster sauce, fish sauce, and sesame oil lends a perfect balance of savory and umami flavors, while sliced red chilies add a tantalizing spicy kick. Quick and easy to make in just 30 minutes, this recipe is ideal for using up leftover rice and incorporates simple pantry staples. Garnished with fresh cilantro and served with lime wedges for a zesty finish, this one-pan meal is a crowd-pleasing favorite that brings the taste of New Zealand right to your table. Perfect for dinner parties or a speedy family meal, this spicy prawn fried rice is sure to impress!
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Recipe Information
Ingredients
- 300 grams Raw prawns (peeled and deveined)
- 3 cups Cooked jasmine rice (cold, leftover rice works best)
- 3 stalks Spring onions (chopped)
- 3 cloves Garlic (minced)
- 2 pieces Red chili (sliced thinly)
- 2 large Eggs
- 1 large Carrot (finely diced)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Fish sauce
- 2 teaspoons Sesame oil
- 2 tablespoons Vegetable oil
- 1 cup Frozen peas (optional)
- 2 tablespoons Cilantro (chopped, for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat.
Add the prawns to the pan and stir-fry for 2-3 minutes until they turn pink and are cooked through. Remove them from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil and sauté the minced garlic and sliced red chili for 30 seconds, until fragrant.
Add the diced carrot and cook for 2 minutes, or until it begins to soften. If using frozen peas, add them now and stir together.
Push the vegetables to one side of the pan and crack the eggs into the empty side. Let them cook undisturbed for 30 seconds, then scramble them with a spatula and mix them into the vegetables.
Add the cold jasmine rice to the pan and break up any clumps with your spatula. Stir-fry everything together for 2-3 minutes until the rice is heated through.
Pour in the soy sauce, oyster sauce, fish sauce, and sesame oil. Mix thoroughly to coat the rice evenly.
Return the prawns to the pan and toss everything together, cooking for another 1-2 minutes to combine the flavors.
Stir in the chopped spring onions and remove the pan from heat.
Garnish with cilantro and serve with lime wedges on the side for a fresh, zesty finish.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 4536 mg | 197% | |
| Total Carbohydrate | 242.5 g | 88% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 17.6 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 485 mg | 37% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2436 mg | 52% | |
*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.
