Prawns Fried Rice

Ingredients for Prawns Fried Rice

• 2 tablespoons vegetable oil, divided

• 350g peeled deveined small prawns, thawed if frozen

• Kosher salt

• 8 spring onions, whites chopped, greens thinly sliced

• 2 garlic cloves, chopped

• 1 tablespoon finely chopped peeled ginger

• 550g cold cooked white rice

• 2 large eggs, beaten to blend

• 120ml frozen edamame, thawed

• 120ml frozen peas, thawed

• 45ml reduced-sodium soy sauce

• 2 tablespoons unseasoned rice vinegar

• 1 teaspoon toasted sesame oil

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season prawns with salt and cook, turning once, until just opaque in the centre, about 3 minutes; transfer to a plate.

Heat remaining 1 tablespoon vegetable oil in same skillet; add spring onion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.

Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked prawns. Cook, tossing constantly, until prawns and vegetables are heated through, about 1 minute. Top with spring onion greens.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.