This prawn fried rice recipe has loads of flavour and it’s so simple to whip up. This is the sort of dish that you throw together on those nights where you’re at a loose end (and I’ve had quite a few of those nights recently). You don’t need the prawns, but they do add to the flavour of the meal.
Garlic, ginger and soy sauce are the perfect combination and with the vegetables, prawns and egg, this fried rice dish bursts with flavour. If you’re not sure about what vegetables to use, onion and garlic are always a good base from which to grow. Consider carrots, peas and even green cabbage for a classic touch. Regarding the prawns, those shelled small ones are the best — you can buy them fresh or frozen and honestly, it does not matter for this recipe.
- 500g prawns, shelled, deveined and with the tails removed
- 1/2 yellow or white onion, minced
- 2 large garlic cloves, minced
- 1 tbsp minced ginger
- 2 large carrots, peeled and diced
- 2 cups green cabbage, chopped
- 5 tbsp sesame oil, divided
- 4 eggs
- 1/2 cup frozen peas
- 4 cups cooked rice
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tsp fish sauce (optional)
- If using frozen prawns, thaw them first.
- In a large skillet, heat 2 tablespoons sesame oil on medium-high heat. Add prawns for about 1 minute each side, until just opaque. Sprinkle with 1/2 teaspoon salt. Remove to a bowl and set aside.
- In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Sauté the carrots and onion for 2 minutes. Add the cabbage, garlic and ginger and sauté for 2 minutes. Stir in the rice, peas and the remaining 1/2 teaspoon salt for 1 minute.
- Push the rice to the side. Add 1 tablespoon more oil. Add the eggs and pinch of salt, and scramble them in for 1 to 2 minutes until cooked through.
- Add soy sauce and fish sauce, if using. Use tongs to add prawns (removing them from liquid that accumulated in the bowl) and heat for a 1-2 minutes, stirring, until all rice is coated. Taste and add additional soy sauce if necessary. Serve hot.