Prawn fried rice is a quick and delicious one-pan meal that combines succulent prawns with fragrant rice and crisp vegetables. This dish works so well because the prawns add a sweet, briny flavor that complements the savory soy sauce and the nutty aroma of stir-fried rice. It’s a perfect recipe for a satisfying weeknight dinner or a tasty lunch that comes together in under 30 minutes.
Ingredients
- 2 cups cooked jasmine rice (preferably day-old and chilled)
- 250 grams raw prawns, peeled and deveined
- 2 tablespoons vegetable oil or peanut oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 medium carrot, diced
- 1/2 cup frozen peas, thawed
- 2 large eggs, beaten
- 3 tablespoons soy sauce (light soy sauce preferred)
- 1 tablespoon oyster sauce (optional for extra umami)
- 1 teaspoon toasted sesame oil
- 2 green onions, thinly sliced
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon white pepper (optional)
- 1/2 teaspoon sugar (balances flavors)
Instructions
- Prepare the rice: If you don’t have day-old rice, cook 1 cup of jasmine rice according to package instructions, then spread it out on a tray to cool completely. Chill in the refrigerator for at least 1 hour to prevent clumping.
- Cook the prawns: Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat. Add the prawns and stir-fry until they turn pink and opaque, about 2-3 minutes. Remove prawns from the pan and set aside.
- Sauté aromatics and vegetables: In the same pan, add the remaining 1 tablespoon of oil. Add the minced garlic and chopped onion, stir-frying for about 1 minute until fragrant and translucent. Add diced carrots and cook for 2-3 minutes until slightly softened. Stir in peas and cook for another minute.
- Scramble the eggs: Push the vegetables to one side of the pan and pour the beaten eggs into the empty side. Let them sit for a few seconds, then gently scramble until just set but still moist.
- Combine rice and seasonings: Add the chilled rice to the pan, breaking up any clumps with your spatula. Stir-fry everything together, ensuring the rice is evenly mixed with vegetables and eggs. Pour in soy sauce, oyster sauce (if using), sesame oil, sugar, and white pepper. Stir continuously for about 3-4 minutes until the rice is heated through and well coated with sauce.
- Return prawns and finish: Add the cooked prawns back into the pan, stirring gently to combine. Cook for another 1-2 minutes to warm the prawns through. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and serve: Remove from heat, sprinkle sliced green onions over the top, and serve immediately while hot.
Tips
- Use day-old rice: Freshly cooked rice tends to be too moist and sticky for fried rice. Chilling the rice overnight dries it out slightly, making it easier to stir-fry with a better texture.
- Substitute proteins: If you prefer, swap prawns for cooked chicken, tofu, or even leftover ham for a different variation. Adjust cooking times accordingly.
- Don’t overcrowd the pan: Frying in batches if needed ensures even cooking and better caramelization rather than steaming your ingredients.
- Storage: Store leftover prawn fried rice in an airtight container in the fridge for up to 2 days. Reheat thoroughly before eating.
Serving Suggestions
Prawn fried rice is a versatile dish that pairs well with a variety of sides and accompaniments. Serve it alongside a fresh cucumber salad or pickled vegetables to add a crisp contrast. For a more substantial meal, offer steamed or stir-fried greens like bok choy, Chinese broccoli, or snap peas. A drizzle of chili oil or a side of sweet chili sauce can add a pleasant kick for those who enjoy some heat. Garnishing with extra chopped cilantro or a squeeze of lime juice can brighten the flavors beautifully.
Variations
This prawn fried rice recipe can be easily adapted to suit different tastes or dietary preferences. For a healthier version, use brown rice or quinoa instead of jasmine rice, though cooking times and textures will vary. Swap out vegetables for whatever you have on hand—bell peppers, corn, or bean sprouts work well. For a richer flavor, try adding a splash of fish sauce or a teaspoon of chili garlic sauce. You can also make it vegetarian by omitting prawns and adding mushrooms or tempeh for protein. Another popular twist is to add pineapple chunks for a sweet and savory balance.
Storage and Reheating
Store any leftover prawn fried rice in a sealed container in the refrigerator for up to 2 days. Make sure the rice cools to room temperature before refrigerating to prevent bacterial growth. When reheating, use a skillet or wok over medium heat, adding a teaspoon of oil to prevent sticking. Stir frequently until the rice is heated through, reaching an internal temperature of 165°F (74°C) to ensure food safety. Avoid reheating multiple times, as this can degrade texture and increase risk of foodborne illness.
Frequently Asked Questions
Can I use frozen prawns for this recipe?
Yes, frozen prawns work well. Thaw them completely in the refrigerator or under cold running water before cooking. Pat them dry to remove excess moisture, which helps achieve a better sear and prevents sogginess.
Why is day-old rice recommended for fried rice?
Day-old rice is drier and firmer than freshly cooked rice, which prevents clumping and mushiness when stir-fried. Fresh rice tends to be too soft and sticky, making it difficult to get that ideal separated grain texture.
Can I make prawn fried rice without soy sauce?
Soy sauce provides essential umami and saltiness to the dish. If avoiding soy sauce, you can substitute with tamari (for gluten-free), coconut aminos, or a light sprinkle of salt and a splash of fish sauce to maintain savory depth.
How do I prevent the prawns from overcooking?
Prawns cook very quickly—usually 2-3 minutes is enough. Cook them just until they turn pink and opaque, then remove them from the pan early and add them back at the end to warm through. Overcooked prawns become tough and rubbery.
Is it necessary to use oyster sauce?
Oyster sauce adds a rich, slightly sweet umami flavor but is optional. If you don’t have it or prefer to avoid it, simply increase the soy sauce slightly or add a small pinch of sugar to balance flavors.
Can I prepare this dish vegan or vegetarian?
Absolutely—replace prawns with tofu, tempeh, or mushrooms, and omit the eggs or use a vegan egg substitute. Use soy sauce or tamari, and consider adding nutritional yeast or mushroom powder for extra umami.
What’s the best oil to use for frying?
Neutral oils with high smoke points like vegetable, peanut, or canola oil work best for stir-frying. Sesame oil is used sparingly at the end for flavor but has a low smoke point and is not ideal for frying.
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