Description
This quick and flavorful Prawn Fried Rice is made with succulent tiger prawns, crisp vegetables, and fluffy rice, all tossed in a savory stir-fry sauce. A splash of rice vinegar adds a bright, tangy note to this 15-minute one-pan meal.
Ingredients
-
- 3 cups cooked rice (about 200g, preferably cold and day-old)
- 200g tiger prawns or king prawns, peeled and deveined
- 1/4 tsp salt
- 1/4 tsp white pepper powder (or black pepper)
- 1 tsp rice vinegar
- 2 eggs, whisked with a pinch of salt
- 1 tbsp garlic, finely chopped
- 1/2 onion, diced (about 50g / 1/2 cup)
- 1 carrot, diced (about 50g / 1/2 cup)
- 1/2 cup green peas, frozen (about 50g)
- 2 spring onions (scallions), thinly sliced
- 2 tbsp vegetable oil (or any neutral oil)
- Stir Fry Sauce:
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce (or regular/all-purpose soy sauce)
- 1 tsp sesame oil
- 1/4 tsp white pepper (or black pepper)
Instructions
- Marinate Prawns: In a bowl, season prawns with salt, white pepper, and rice vinegar. Set aside to marinate.
- Prepare Eggs: Whisk eggs with a pinch of salt and set aside.
- Cook Prawns: Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add prawns and stir-fry briefly. Add garlic and cook for 1–2 minutes until prawns are just cooked through. Push to one side of the wok.
- Scramble Eggs: Drizzle 1 tsp oil into the other side of the wok. Add whisked eggs. Let set for a few seconds, then scramble into small pieces. Remove both prawns and eggs from the wok and set aside.
- Stir-Fry Vegetables: Add 1 tbsp oil to the wok. Stir in diced onion, then add carrots and peas. Cook for about 2 minutes until just tender.
- Add Rice and Sauce: Add cooked rice to the wok. Pour in stir fry sauce (oyster sauce, soy sauce, sesame oil, pepper). Stir-fry for 2–3 minutes on high heat until well combined and heated through.
- Combine: Return prawns and scrambled eggs to the wok. Toss everything together and stir-fry for 1 more minute.
- Finish: Turn off heat. Sprinkle with chopped spring onions. Serve hot.
Notes
- Day-old rice works best for fried rice as it’s drier and absorbs flavors better.
- Adjust the spice level by adding chili flakes or chopped fresh chili if desired.
- Use shrimp instead of prawns if needed—just reduce cooking time slightly.
- Add a squeeze of lime juice or extra rice vinegar for a brighter flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 647
- Sugar: 5g
- Sodium: 1180mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 260mg
