search in

Fried Rice with Prawns

Fried Rice with Prawns
© Stine Christiansen
Home Food & Drinks Recipes Cooking Fried Rice with Prawns

Fried Rice with Prawns

Seafood

Making fried rice is a brilliant way to use up all kinds of leftovers. We've used prawns here, but any kind of fish or meat will work just as well – and you can let your imagination run wild with the vegetables, too.

Ingredients (2 servings)
2 teaspoon(s) peanut oil
1 large egg, beaten
1 Thai chilli, cut into fine rings (or to taste)
3 cm long piece of ginger, peeled and finely chopped
2 spring onions, finely chopped
2 garlic cloves, finely chopped
200 g raw prawns, peeled
100 g rice (dry weight), cooked and cooled down
20 ml fish sauce
2 teaspoon(s) sugar
juice of one lime
coriander and mint leaves, and lime wedges, to serve

Preparation

  • Heat the oil in a wok or large frying pan. Pour in the egg, let it set and then lift it out with a slotted spoon so that most of the oil remains in the pan. The easiest way to do this is to hold the pan at a slight angle so that the egg floats in the oil. Set the egg aside.
  • Put the pan back on the heat. Add the chilli, ginger, spring onion and garlic and fry briefly until deliciously fragrant. Add the prawns and stir-fry until they just cooked but still a little glassy.
  • Now add the rice. Press it to the bottom of the pan with the cooking spoon, wait a moment, then stir well. Repeat continuously during frying until the rice seems dry. If it sticks, scrape it off the bottom of the pan with the wooden spoon.
  • Return the egg to the pan and stir in into the rice, breaking it up into small pieces with the cooking spoon.
  • Mix the fish sauce and sugar together in a small bowl to dissolve the sugar. Pour the mixture into the pan, stir to combine, then add the lime juice and toss well again.
  • Transfer to a serving bowl, garnish with coriander and mint and serve with lime wedges.
Discover more
Find out more
Recipe
Mussel-Hodi
Mussels are exceptionally well-suited to be intricately woven into a highly aromatic seafood...
By Severin Corti
Recipe
Hot Butter Squid
The Sri Lankan version of Calamari fritti is at least as good, only infinitely spicier. Important:...
By Severin Corti

The best

The Best Rieslings from Lower Austria - Vintage 2007 The Best Sweet Wines from Italy – Vintage 2014 The Best White Wines from France - Vintage 2018 The Best Sparkling Wines from France – Vintage 2007 The Best White Wines from South Africa
Grauer Burgunder: the best wines of 2021 from Rhineland-Palatinate Natural Wine 2020: the best wines from Germany Merlot: the best wines of the vintage 1996 from France Pinot Noir: the best wines from Switzerland Gelber Muskateller: the best wines of the vintage 2021
Parking Space – restaurants in Linz Sunday Opening – restaurants in Bremen The best restaurants in Caorle Child friendly – restaurants in Brandenburg Beer Selection – restaurants in Canton of Sankt Gallen
Nocera: the best wines from Italy Grauburgunder: the best wines of the vintage 2018 from Austria Merlot: the best wines of 2014 from Toscana Sémillon: the best wines of the vintage 2014 Red Wine 2017: the best wines from South Africa