Prawn (Shrimp) Fried Rice
Servings: 4 servings
Calories: 568kcal
This Prawn (Shrimp) Fried Rice recipe is a quick and flavorful dish perfect for busy weeknights. It’s loaded with juicy prawns, frozen vegetables (easy!) and fluffy rice, all stir-fried together with savoury seasonings. This one-pan meal comes together in just 20 minutes, making it a great option for a quick dinner that the whole family will love.
Ingredients
PRAWNS
- 300 g prawns (shrimp), peeled and deveined (frozen prawns can be used, see note 1)
- 1 tbsp tamari or all-purpose soy sauce
STIR-FRY
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 tbsp freshly minced garlic
- 1 tsp freshly grated ginger
- 270 g store-bought frozen pea, corn and carrot mix
- 4 eggs, whisked
- 555 g cold, cooked rice (preferably day-old), or 450 g (1 lb) microwave rice (see note 2 for freshly cooked rice)
- 2 tbsp tamari or all-purpose soy sauce
- 2 tbsp oyster sauce (can be substituted with more tamari or all-purpose soy sauce)
- 1 tbsp sesame oil
- 3 spring onions (scallions), sliced
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
TO SERVE
- Extra sliced spring onion (scallion), to garnish
- Store-bought crispy fried shallots, to garnish (optional)
- Lime wedges
- Sriracha or chilli sauce (optional)
Instructions
- Marinate the prawns – Place the prawns in a small bowl, add the tamari and toss to coat (do not leave to marinate – cook immediately).
- Cook the prawns – Heat 1 tablespoon of the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the prawns and cook for 45 seconds on each side, until just cooked. Remove the prawns from the pan and set aside on a plate.
- Cook the veggies – To the same pan, add another tablespoon of the oil and add the onion, garlic and ginger. Cook for 2–3 minutes until fragrant and slightly softened. Add the frozen vegetables and stir them through briefly to combine.
- Add the egg – Push the vegetables to one side of the pan and add the final tablespoon of oil to the empty side of the pan, along with the egg. Scramble the egg until just set, then stir everything together.
- Add the rice – Add the rice, then add the tamari, oyster sauce and sesame oil. Stir everything together until the rice is evenly coated with the sauce and heated through.
- Combine everything – Stir through the spring onion and the cooked prawns. Season with salt and pepper to taste.
- Serve – Garnish with extra spring onion, crispy fried shallots (if using) and serve with lime wedges and a drizzle of sriracha or chilli sauce, if desired.
Notes
Note 1 – If using frozen prawns (shrimp), ensure they are fully thawed prior to cooking (rinse under cold running water for a few minutes, sit in cold tap water for 15–20 minutes, or leave to thaw in the fridge overnight). Use a paper towel to pat the prawns completely dry prior to cooking.
Note 2 – Using cold, day-old rice helps prevent the fried rice from becoming mushy. Long-grain rice, such as jasmine or basmati, works best, but you can also use medium-grain or short-grain rice. If you would like to use freshly cooked rice, add it LAST to prevent it breaking up.
Make Ahead
Cook the rice a day ahead and refrigerate it in an airtight container.Leftovers
Best made and eaten immediately, unless using fresh rice, in which case leftovers can be stored in the fridge for up to 2 days or frozen for up to 2 months. Reheat in the microwave with 1 tablespoon of water to help moisten the rice when reheating.Nutrition Facts
Prawn (Shrimp) Fried Rice
Amount per Serving
Calories
568
% Daily Value*
Fat
27
g
42
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
14
g
Cholesterol
271
mg
90
%
Sodium
1444
mg
63
%
Potassium
492
mg
14
%
Carbohydrates
57
g
19
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
22
g
44
%
Calcium
127
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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