Juicy prawns and crisp vegetables tossed with perfectly cooked rice and savory sauces. This Indo-Chinese classic is a flavor-packed, one-pan meal that comes together in under 30 minutes, making it perfect for busy weeknights.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
914cal
33gprotein
155gcarbs
16g
Ingredients
300 g Prawns (shelled and deveined, medium-sized)
4 cup Basmati Rice (cooked and cooled, preferably day-old)
2 pcs Eggs (large, lightly beaten)
3 tbsp Vegetable Oil (divided)
6 cloves Garlic (finely minced)
1 inch Ginger (finely minced)
2 pcs Green Chilli (finely chopped, adjust to taste)
0.5 cup Spring Onion (chopped, whites and greens separated)
Aromatic and perfectly spiced prawn fried rice – a protein-packed, quick-to-make energy giver!
This indo_chinese dish is perfect for breakfast. With 913.64 calories and 33.21g of protein per serving, it's a muscle-gain option for your meal plan.
fat
(medium, finely diced)
0.5 cup French Beans (finely chopped)
0.5 pcs Capsicum (medium, finely diced)
2 tbsp Light Soy Sauce (or tamari for gluten-free)
1 tbsp Rice Vinegar
1 tsp Red Chili Sauce (e.g., Sriracha, adjust to taste)
1 tsp Sesame Oil (toasted)
0.5 tsp Black Pepper Powder (freshly ground)
0.5 tsp Salt (or to taste)
Instructions
1
Prepare the Prawns and Eggs
Pat the prawns dry with a paper towel. In a small bowl, toss them with a pinch of salt and black pepper. Set aside.
Heat 1 teaspoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble for 1-2 minutes until just cooked. Remove from the wok and set aside.
2
Cook the Prawns
In the same wok, add 1 tablespoon of vegetable oil and increase the heat to high.
Add the seasoned prawns and stir-fry for 2-3 minutes until they turn pink and are cooked through. Do not overcook.
Remove the prawns from the wok and set them aside with the scrambled eggs.
3
Sauté Aromatics and Vegetables
Add the remaining vegetable oil to the wok. Once shimmering, add the minced ginger, garlic, and green chilies. Sauté for 30 seconds until fragrant.
Add the spring onion whites, diced carrots, and french beans. Stir-fry on high heat for 3-4 minutes until the vegetables are tender-crisp.
Add the diced capsicum and cook for another minute.
4
Combine Rice and Sauces
Add the cold, cooked rice to the wok. Use your spatula to break up any clumps.
Toss the rice with the vegetables for 1-2 minutes to heat it through.
Pour the soy sauce, rice vinegar, and red chili sauce over the rice. Add the salt and black pepper powder.
Stir-fry continuously on high heat for 2-3 minutes, ensuring every grain of rice is coated with the sauces.
5
Finish and Serve
Return the cooked prawns and scrambled eggs to the wok.
Add the spring onion greens and the toasted sesame oil.
Toss everything together for one final minute to combine all the flavors.
