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Prawn fried rice
Prawn fried rice
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Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Transform leftover veggies into quick and flavorful fried rice with the option to swap prawns for chicken strips.
Ingredients:
  • 9.20 gm peanut oil
  • 1 egg, lightly beaten
  • 1 small brown onion, finely chopped
  • 2 rindless shortcut bacon rashers, thinly sliced
  • 100g button mushrooms, sliced
  • 300g medium green prawns, peeled
  • 250.00 ml frozen peas
  • 1 bunch baby pak choy, trimmed, sliced into 3cm lengths
  • 1 medium red capsicum, finely chopped
  • 600.00 gm cold cooked white long-grain rice
  • 40.00 ml char siu sauce
  • Sliced green onion, to serve
  • Sesame seeds, toasted, to serve
Instructions:
  • 1. Preheat a wok over high heat and add half of the oil, swirling to coat the surface. 2. Add the egg and swirl to evenly coat the base, cooking for about 1 minute until just set. 3. Transfer the cooked egg to a cutting board, roll it up, and thinly slice it.
  • Heat the remaining oil over medium-high heat, then sauté the onion, bacon, and mushrooms until the onion softens. Next, add the prawns, peas, bok choy, and bell pepper, and stir-fry until the prawns are cooked through and the vegetables are tender. Enjoy the delicious flavors!
  • Add the rice and stir-fry until heated through, about 2 minutes. Pour in the sauce and continue to stir-fry until heated through, about 1 minute. Serve topped with onion, sesame seeds, and egg slices.

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