Prawn Fried Rice
Prawn Fried Rice
This Prawn Fried Rice is a Cantonese dish and better than your local take-away. not to mention quicker and much cheaper too. It has ñots of vegetables and eggsstir-fried with a delicious authentic savory sauce, this Prawn Fried Rice can be on your table in 30-minutes. The family will love it.
Easy to make vegetarian if you wish.
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Prawn Fried Rice
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Ingredients
- 2 tbsp Cooking oil
- 3 Eggs
- 70 g Onion diced
- 70 g Carrots diced
- 240 g Prawns peeled and deveined
- 2 cups cooked rice must be cold will serve 4 persons
- 70 g Sweetcorn Fresh or frozen will do. If using canned grain well.
- 70 g peas frozen
- 1 tbsp Soy sauce Light
- 1 tbsp Oyster sauce
- 1 tsp Black pepper
- 60 g Spring Onion chopped
- Juice of half a lemon
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Cut the onion and carrot into a small dice.
- Put 2 tablespoons of oil (NOT Olive Oil) into a pan or wok, when oil is hot add the lightly whisked eggs and swirl around the pan quickly to make a sort of omelette.
- Now break up the egg in the pan and add the onion, carrot, prawns, the cold coked rice, sweetcorn, peas, 1 tablespoon of light soy sauce, 1/2 tablespoon oyster sauce, chopped spring onion, a pinch of salt and a squeeze of lemon juice.
- Now stir-fry until all ingredients are completely mixed and are hot right through.
- Now just serve and enjoy.
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Category: Chinese, Cuisine, Main Courses, Meals for 1 or 2, Recipes, Rice, Vegetarian,, Vegan & Free From
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Hi Maureen, I’m pleased your Husband enjoyed it, sound like you were not so enthusiastic. Thanks for the feedback though it all helps me when planning recipes.
This was a hit with husband, though we got through all of it between us! I used frozen mixed vegetables and frozen king prawns, bunch of spring onions 🌰.
Hi Maureen.
Yes, for fried rice or in fact most Chinese type dishes I use short grain rice (I was it well to prevent it going sticky). Remember, for fried rice you should always use cooked rice that has been allowed to cool (I cook it the day before or try to keep some in the freezer).
Dear Mr Paul, have you any preference for the type of rice please?