This Chinese prawn fried rice can be on the table in 20 minutes and is just like your favourite Chinese takeaway. Filled with egg, peas and bean sprouts, this prawn rice recipe is easy, tasty and great on it’s own or as a side.
¼cuppeanut oil (or a neutral flavoured vegetable oil)
For best results, always weigh ingredients where a weight is provided
Equipment
Large wok
Wooden or bamboo spatula
Chopping board and a good sharp knife.
Instructions
OPTIONAL: SESAME CHILLI OIL (Can be made 2-3 days in advance). Combine the sesame oil, garlic, chilli flakes, sesame seeds, ginger, five spice powder and soy sauce in a heatproof bowl or jug (something you can safely add boiling hot oil to).
Heat the peanut oil in a saucepan or wok until smoking and starting to bubble. Standing clear, pour the hot oil over the combined spices in the bowl. It will sizzle furiously for a few seconds. Stir, then leave to cool.
PREP THE PRAWNS (can be done the day before): Remove the shells from the prawns, then cut down the back and pull / scrape out the digestive tract and discard. Chop 6 of the prawns into small pieces. Chill the prawns in a covered plate or container until ready to begin.
THE SAUCE: Mix together the sauce ingredients and set aside.
THE RICE: Heat 1 tablespoon oil over high heat in a wok. Add the eggs and cook swirling to make a thin omelette, folding the cooked parts as you go. Tip the fully cooked omelette out on a chopping board and roughly chop into large chunks.
Add remaining oil to the wok and heat over medium-high heat. Add the prawns, garlic and white parts of the onions, stirring for 3-4 minutes until almost cooked through.
Turn the heat up to high and add the rice, mixing well. Cook, turning and stirring often for another 2 minutes until hot through.
Add the sauce and stir through.
Immediately add the peas and bean sprouts and cook, stirring often for another 2 minutes.
Finally, add back the egg and the green parts of the onions. Stir well. Let it heat for another minute then serve immediately with a drizzle of chilli oil, if using.
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Notes
Recipe based on a standard Australian 20ml tablespoon (equal to 4 teaspoons). Many other countries including the US have a 15ml tablespoon.
For best results, you must use day-old, chilled rice.
To cook rice. Add 2 cups Jasmine rice and 3 cups of water to a large saucepan. Bring to a boil over medium heat, then cover with a lid and turn down to a low simmer for 15 minutes. Turn the heat off and leave it with the lid on for another 8 minutes. Fluff it up with a fork. Let it cool no more than one hour before transferring to the fridge in an airtight container.
Prawns / shrimp are best purchased with the shell on and removed yourself - it affects the texture greatly.
Prawns / shrimp weigh about twice as much with the head and shell on, so purchase roughly 750g prawns in their shells.
Chilli flakes: Dried chilli flakes / red pepper flakes come in many different varieties. The more seeds visible, the hotter it will be. If you want the gorgeous red colour of a traditional chilli oil without having to add so much chilli that it's inedible, try getting hold of some Chinese or Korean chilli flakes from an Asian grocer. These are perfectly suited to making chilli oil and giving a bit of spice with a bright red colour.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.