Prawn Fried Rice

We eat fried rice so often in our house as we regularly eat curries and then make way too much rice. Fried rice using the leftover rice is a great way to reduce waste and you can make a really quick and easy midweek dinner out of it. Really there are no rules when it comes to vegetables either, I usually just use what is in my cupboards but I do find that onion & peas work very well if you are looking for that “authentic” fried rice takeaway flavour. This dish comes together really quickly, so it’s always best to chop your ingredients before making so that they are ready to hand when you need them.

Ingredients

To serve 5 | 382 calories per serving

• 1kg (5 cups) cooked cold basmati rice

• 2 eggs (beaten)

• 1 carrot (grated)

• 1 red onion (thinly sliced) or 5 spring onions (chopped fine)

• 1 red pepper (thinly sliced)

• handful frozen peas

• 1 tbsp fish sauce (optional)

• 1 tbsp 5 spice seasoning

• 5-6 tbsp soy sauce (depending on how salty you want it)

• 3 tbsp sesame oil

• About 25 jumbo cooked jumbo prawns

• Handful chopped coriander

• thumb sized piece fresh ginger (grated)

• 2-4 cloves garlic (diced fine)

Method

1. Heat sesame oil in a wok / skillet to a medium high heat. Add the onion & pepper until slightly softened.

2. Turn down the heat. In a bowl season your beaten egg with salt & pepper. Push your veg to one side of the skillet and pour the egg into the other side. Scramble it with your spoon as if you are making scrambled egg. (It will start to stick to the pan so you have to work quick).

3. Add in your ginger, garlic & chopped coriander and stir together.

4. Next add your rice, frozen peas & carrot and stir it all together to make sure that there are no big lumps of rice in the skillet.

5. Add in your sauces and 5 spice and finally your prawns.

6. If using ready to eat prawns, you can serve once they are heated through. (If using fresh prawns that need to be cooked I would add them in at the garlic, ginger & coriander stage and when they are almost all pink, add the rice etc.).

7. Drizzle with a little more sesame oil to serve (optional).