Homemade Fried Rice with Prawns

5 from 4 votes

Better than takeaway, this restaurant style fried rice recipe takes less than 20 minutes to make and it is adaptable to suit your favourite add ins! Chinese style fried rice with prawns and egg is the perfect throw together recipe using common, basic pantry items. Try it for an easy dinner or as part of an Asian inspired feast!

Prep Time5 mins

Cook Time15 mins

Course: Appetizer, Main Course, Side Dish

Cuisine: Chinese

Servings:

Calories: 641kcal

Author: Andrea Geddes

Ingredients

3 tbsp peanut oil
1 tbsp sesame oil
4 garlic cloves crushed
1 onion chopped
2 tbsp ginger peeled and finely grated
1 red chilli (optional) chopped.
300 grams bacon (approx. 3 x strips/rashers). Chopped.
1 tbsp onion powder
1 tsp garlic powder
¼ cup soy sauce
2-3 tsp fish sauce
1 cup frozen peas and corn
250 grams green prawns peeled, whole.
2 spring onions chopped
2 eggs scrambled

For the pressure cooker

2 cups rice uncooked
2 cups salt reduced chicken stock

For the wok

4 cups cooked and cooled white rice stored in an airtight container in the fridge.
½-3/4 cup chicken stock

Metric - US Customary

Instructions

Pressure cooker instructions

Set aside the raw prawns, peas and corn and spring onions aside.
Place the oils, garlic, onion, ginger, and chilli into the pressure cooker pot and sauté on high temp. Lightly brown whilst stirring, until fragrant.
Add the bacon and cook for another two minutes, stirring.
Add the sauces, garlic and onion powders and peas and corn and stir.
Select 'rice' or manual setting and cook for 12 minutes.
When the rice is almost cooked, heat a small frying pan and add the scrambled egg. Flip and chop the cooked egg to pieces and remove from the pan. Set aside.
Add the prawns to the pan and stir fry on high heat until cooked through. Prawns cook quickly, so be careful not to overcook.
Toss the egg, prawns and chopped spring onions into the rice and serve immediately. Enjoy!

To cook in the wok

Heat oil in a large pan or wok over high heat.
Add the garlic, ginger, onion and chilli in the pot and lightly brown whilst stirring, until fragrant.
Add the bacon and stir fry until browned. Add the peas and corn and any other veggies and stir fry for another 1-2 minutes.
Add the prawns and stir fry for a further minute.
Add the sauces, garlic and onion powders, sauces and stock and stir fry until combined and the rice is heated through.
Move the rice aside and place the scrambled eggs into the hot pan. Flip and then chop the egg when cooked and stir through the rice with the spring onions.
Taste and add a little more soy sauce if required. Top with fresh herbs and serve immediately. Enjoy!

Notes

For the wok, use pre-cooked, day old rice. Pre-cooked rice that is stored in an airtight container and refrigerated will have time to dry out and give the rice the perfect texture. If you don't have the time, freshly cooked rice will work too, but will be wetter and stick together more.

Rinse your rice before cooking. This removes some of the starch and helps minimise clumping. To do this, just place the uncooked rice in a sieve and run under a cold tap for a minute before cooking.

When cooking in the wok, use cooled, slightly under cooked rice. You still want the rice grains to have texture and still be separate from one another. The best way is to cook your rice in advance (if you can) and cool. Then spread out the rice on some baking paper and either fan it at room temperature, or store in the fridge (covered) for next day use.

Have all of your ingredients ready to go (for the wok). Because you will need access to your ingredients quickly, place all of your sauces and ingredients in small, separate bowls. That way, you can throw them into the frying pan when required, without difficulty. If using the pressure cooker, all of the ingredients will be thrown in together.

Keep things hot. To ensure that the ingredients cook quickly together, make sure the wok is smoking hot before starting.

Nutrition