Prawn fried rice
Ingredients
- 2 tbs vegetable oil
- 6 eggs (lightly beaten)
- 300 g green prawns (peeled,roughly chopped)
- 1 tbs garlic (crushed)
- 4 cups white rice (cooked)
- 1/4 cup soy sauce
- 3 shallots (sliced)
- 1 cup bean sprouts
Method
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In a wok, heat the oil and cook the eggs, vigourously chop with a spatula as they cook. Set aside in a warm place.
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In the same wok, heat a little oil and cook the green prawn meat. Add the garlic when the prawns are almost cooked and cook for a minute or two. Set aside with the eggs.
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In the wok, fry the rice and add the soy sauce, tossing until all grains are coated and hot.
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Add the prawns and eggs back into the pan and toss for 2 minutes.
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Add the shallots and bean sprouts and stir for a minute or two. Serve hot with a sprinkle of shallots on top.
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Comments
Recipe Info
Tip: The point of cooking the eggs and prawns separately is so they don’t get overcooked and dry.
I have found that most children don’t like bean sprouts and equate them with worms!! It’s fine to leave them out.
Cold, cooked leftover rice is perfect for this recipe. Try to break it up with your hands before adding it to the pan.
I had a few additional whole prawns and used them to garnish the top of the rice in the photograph.
I have found that most children don’t like bean sprouts and equate them with worms!! It’s fine to leave them out.
Cold, cooked leftover rice is perfect for this recipe. Try to break it up with your hands before adding it to the pan.
I had a few additional whole prawns and used them to garnish the top of the rice in the photograph.