Prawn (Shrimp) Fried Rice

Ingredients

Prawns

• 300 g (10 1/2 oz) prawns (shrimp), peeled and deveined (frozen prawns can be used, see note 1)
• 1 tbsp tamari or all-purpose soy sauce

Stir-Fry

• 3 tbsp olive oil
• 1 onion, finely chopped
• 1 tbsp freshly minced garlic
• 1 tsp freshly grated ginger
• 2 cups (270 g) store-bought frozen pea, corn, and carrot mix
• 4 eggs, whisked
• 3 cups (555 g) cold, cooked rice (preferably day-old), or 450 g (1 lb) microwave rice (see note 2 for freshly cooked rice)
• 2 tbsp tamari or all-purpose soy sauce
• 2 tbsp oyster sauce (can be substituted with more tamari or soy sauce)
• 1 tbsp sesame oil
• 3 spring onions (scallions), sliced
• Sea salt flakes, to taste
• Cracked black pepper, to taste

To Serve

• Extra sliced spring onion (scallion), to garnish
• Store-bought crispy fried shallots, to garnish (optional)
• Lime wedges
• Sriracha or chili sauce (optional)

Instructions

1. Marinate the Prawns: Place the prawns in a small bowl, add the tamari, and toss to coat. Cook immediately without marinating for long.

2. Cook the Prawns: Heat 1 tablespoon of olive oil in a large, deep frying pan over medium-high heat. Add the prawns and cook for 45 seconds on each side until just cooked. Remove from the pan and set aside.

3. Cook the Aromatics: In the same pan, add another tablespoon of oil, then add the finely chopped onion, minced garlic, and grated ginger. Cook for 2–3 minutes until fragrant and slightly softened.

4. Add the Vegetables: Add the frozen pea, corn, and carrot mix to the pan, stirring briefly to combine with the aromatics.

5. Scramble the Eggs: Push the vegetables to one side of the pan. Add the final tablespoon of oil to the empty side, along with the whisked eggs. Scramble the eggs until just set, then stir everything together.

6. Add the Rice and Sauces: Add the cold, cooked rice to the pan. Pour in the tamari, oyster sauce, and sesame oil. Stir until the rice is evenly coated with the sauce and heated through.

7. Finish and Serve: Stir in the sliced spring onion and the cooked prawns. Season with salt and pepper to taste. Garnish with extra spring onion, crispy fried shallots (if using), and serve with lime wedges and a drizzle of sriracha or chili sauce, if desired.

Notes:

1. Frozen Prawns: Ensure they are fully thawed before cooking. Pat dry with a paper towel to remove excess moisture.
2. Rice: Using cold, day-old rice prevents the dish from becoming mushy. If using freshly cooked rice, add it last to avoid it breaking up.

Make Ahead: Cook the rice a day in advance and refrigerate in an airtight container.

Leftovers: Best enjoyed fresh. If using fresh rice, leftovers can be stored in the fridge for up to 2 days or frozen for up to 2 months. Reheat in the microwave with 1 tablespoon of water to help moisten the rice.