Prawn Fried Rice

    Prawn Fried Rice

    (429)
    17saves
    30min


    390 people made this

    It's easy to make restaurant quality fried rice if you know how. You need cooked rice for this - you can use leftover rice or cook the rice first then let it cool completely.

    Ingredients
    Serves: 4 

    • 1 1/2 cups (250g) uncooked white rice
    • 3 cups (750ml) water
    • 4 tablespoons vegetable oil
    • 1 cup fresh bean sprouts
    • 1/2 cup chopped onion
    • 1 1/2 cups cooked medium prawns, peeled and deveined
    • 1/4 cup chopped spring onion
    • 2 eggs, beaten
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 4 tablespoons soy sauce
    • 1/4 teaspoon sesame oil

    Directions
    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and cook for 20 minutes. Set aside and allow rice to cool.
    2. Heat a large frypan or wok for 2 minutes. When the frypan or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and stir fry for 3 minutes.
    3. Mix in cooled rice and prawns and stir fry for another 3 minutes, stirring constantly.
    4. Mix in spring onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.
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    Reviews and Ratings
    Global Ratings:
    (429)

    Reviews in English (428)

    by
    881

    I love shrimp fried rice and this is a quick and easy recipe to make - if you make the rice the night ahead! I've never had a problem with soggy rice this way - cold rice works the best. I found the original recipe too salty, so I cut the salt in half and use only 1 1/2 tablespoons of soy sauce. Everyone can always add more later to taste. Add the bean sprouts in step 3 as others have suggested. I also agree that the dish is better if the eggs are(partially) precooked. Here's what I do: When it comes time to add the eggs, move the rice/shrimp to the sides of your wok/skillet (be sure to use a large one) making a well in the middle. Pour in the eggs w/ salt and pepper, scramble after they've begun to set, and then mix with the rice/shrimp. This saves messing up another pan! (One trick I retained from another, not so good, fried rice recipe.) If you want to use small shrimp, add it later to avoid overcooking. Sometimes I substitute brown rice for white.  -  30 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    415

    Absolutely delicious and easy to prepare. Very flavorful!! The only thing I would do different is add more shrimp and use less soy sauce...it was a little salty for my taste.  -  29 Mar 2002  (Review from Allrecipes USA and Canada)

    by
    261

    This shrimp fried rice recipe was very simple to follow, a breeze to make, and makes a very flavorful dish! The recipe's simple nature allows the cook the flexibility of adding other ingredients if they so desire. In my batch of rice, I added peas, extra bean sprouts, and cooked the eggs prior to adding them to the rice. With my next batch I will saute my (yellow) onions with the uncooked rice first prior to adding the water. This will add flavor to the rice itself, and make the rice fluffier. Overall, it's a real crowd pleaser, and maintains its flavor the next day! Try it!  -  16 May 2001  (Review from Allrecipes USA and Canada)

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