Prawn fried rice

title="Prawn fried rice"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Prawn-fried-rice.jpg" srcset="https://img.taste.com.au/L1AwKD2t/w720-h480-cfill-q80/taste/2016/11/prawn-fried-rice-91154-1.jpeg 720w, https://img.taste.com.au/82Q1H-E5/w643-h428-cfill-q90/taste/2016/11/prawn-fried-rice-91154-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Prawn fried rice"
/>

• 0:15 Prep


• 0:10 Cook


• 
  4 Servings


• Easy

For seafood lovers, this fried dish of prawns, rice, spring onion and ginger will become a quick favourite.

Featured in
Family dinner recipes, Coles Magazine

Ingredients

• 1/4 cup vegetable oil


• 500g raw prawns, peeled


• 2 sticks celery, diced


• 2 cloves garlic, finely chopped


• 1 tablespoon grated ginger


• 1/4 cup chicken stock


• 1/4 cup soy sauce


• 2 teaspoons fish sauce


• 1 teaspoon brown sugar


• 450g pkt steamed pre-cooked rice or 450g cooked SunRice White Medium Grain Rice


• 2 eggs, lightly beaten


• 2 spring onions, finely chopped


• 1 extra spring onion, chopped to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Heat 1 tablespoon oil in large frying pan or wok on high. Add eggs, swirling to coat the base of pan. Cook for 1 min until set. Slide out of pan, roll up and cut cooked egg into strips. Set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat remaining oil in same pan on high. Stir fry prawns, celery, spring onion, garlic and ginger for 3-5 mins until prawns are pink. Combine stock, soy sauce, fish sauce and sugar. Add to prawn mixture and simmer for 2-3 mins until reduced slightly.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Stir through rice and simmer for 1 min to warm through. Serve fried rice topped with reserved egg strips and extra spring onion.
  
  
  

• Author: (N/A)


• Image credit: (N/A)


• Publication: Coles

Source: taste.com.au