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Plate of prawn fried rice garnished with vegetables and herbs

Prawn Fried Rice

A quick and flavorful meal featuring prawns, vegetables, and eggs, perfect for weeknight dinners and entertaining guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 15-20 Prawns Cleaned and deveined
  • 1 Cup Golden Sella Rice Washed and soaked for 2 hours
  • 2 Eggs Beat with salt and pepper
  • to taste Salt Salt
  • 2-3 tbsp Oil For frying prawns and eggs
  • 2 tbsp Oil For frying vegetables
  • 1 tbsp Garlic Finely chopped
  • 1/2 tbsp Ginger Finely chopped
  • 1 Chilli
  • 2 Spring Onion Whites Spring Onion Whites
  • 1/4 Cup Chopped Carrot
  • 1/4 Cup Chopped French Beans
  • 1/2 tsp Black Pepper Powder
  • 1 tbsp Green Chilli Sauce
  • 1/2 tbsp Vinegar
  • 1 tsp Sugar
  • 1 tbsp Light Soya Sauce
  • 1/2 tsp Aromat or Chicken Powder Optional
  • 2 Spring Onion Greens Spring Onion Greens For garnish

Method
 

Preparation
  1. Wash and soak rice for 2 hours.
  2. Add a pinch of salt & pepper to eggs and beat well.
  3. Add a pinch of salt & pepper to prawns and mix well.
  4. In a pot, add 1 tbsp salt to water and bring to a boil. Add soaked rice and cook until done. Strain rice and spread on a plate.
  5. Heat oil in a pan and fry prawns for 4-5 minutes until pink.
  6. In the same pan, take 1 tbsp oil and add beaten eggs. Scramble them and set aside.
  7. Heat remaining oil in a pan and add finely chopped garlic, ginger, and chilli. Sauté for a minute.
  8. Add spring onion whites, finely chopped carrot, and french beans. Sauté for a few seconds.
  9. Add salt, black pepper, sugar, green chilli sauce, and white vinegar. Mix well.
  10. Add boiled rice, scrambled eggs, fried prawns, aromat powder, and spring onion greens. Mix well and cook for 2-3 minutes.

Notes

Serve hot on a plate or in a bowl. Garnish with the green parts of spring onion and add a wedge of lemon on the side. Serve with simple pickles or a light salad. Cool rice to room temperature before storing in an airtight container in the refrigerator for 1 to 2 days. Reheat in a pan with a little oil until hot.