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Prawn Fried Rice with Basmati Rice
Indulge in the delightful flavors of this Prawn Fried Rice, where succulent prawns meet aromatic basmati rice, creating a dish that's both comforting and vibrant. Each bite bursts with the sweetness of fresh peas, the crunch of carrots, and a fragrant blend of garlic and ginger. This dish is not just a meal; it's a celebration of culinary tradition, often enjoyed in Asian cuisines as a way to transform leftover rice into a sumptuous feast. Perfect for family dinners or as a quick weeknight delight, this Prawn Fried Rice is bound to become a favorite on your table.
Ingredients
- Basmati rice
- 2 cups, cooked
- Prawns
- 1 pound, peeled and deveined
- Carrots
- 1 cup, diced
- Peas
- 1 cup, frozen or fresh
- Eggs
- 2, beaten
- Green onions
- 2, sliced
- Garlic
- 3 cloves, minced
- Ginger
- 1 tablespoon, minced
- Vegetable oil
- 2 tablespoons
- Sesame oil
- 1 tablespoon
- Soy sauce
- 3 tablespoons
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat.
- Add the prawns and cook until they turn pink and are fully cooked, about 3-4 minutes. Remove from the pan and set aside.
- In the same pan, add another tablespoon of vegetable oil. Sauté the minced garlic and ginger until fragrant, about 30 seconds.
- Add the diced carrots and cook for 2-3 minutes until slightly softened.
- Push the carrots to one side of the pan, and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, about 1-2 minutes.
- Add the cooked basmati rice to the pan. Stir-fry for 2-3 minutes, ensuring the rice is heated through and mixed with the vegetables.
- Add the peas, soy sauce, sesame oil, salt, and black pepper. Stir-fry for another 2-3 minutes, mixing everything thoroughly.
- Finally, add the cooked prawns back into the pan and toss everything together until well combined.
- Garnish with sliced green onions and serve hot, enjoying the rich flavors.
Tips
- For an extra kick, consider adding a teaspoon of chili sauce or chopped fresh chili when sautéing the garlic and ginger.
- Feel free to customize the vegetables based on your preference. Bell peppers, broccoli, or even baby corn can add color and texture.
- Using day-old rice can yield better results, as it helps prevent the dish from becoming mushy.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 15 minutes Calories: 450 Fat: 15g Carbs: 55g Protein: 25g Sodium: 800mg Sugar: 3g
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