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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.
Prepare the Prawns and Eggs
Cook the Prawns
Sauté Aromatics and Vegetables
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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.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 915.6 calories per serving with 33.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine Rice and Sauces
Finish and Serve
Replace prawns with 200g of cubed paneer, firm tofu, or a mix of mushrooms and baby corn. Sauté them just as you would the prawns.
Add 1-2 tablespoons of Schezwan sauce along with the other sauces for a fiery and pungent flavor.
Add 1 cup of shredded cooked chicken along with the prawns for an extra protein-packed meal.
Substitute white rice with cooked and cooled brown rice or quinoa for added fiber and nutrients.
Prawns and eggs provide high-quality lean protein, which is essential for muscle repair, growth, and overall body function.
The inclusion of carrots, beans, capsicum, and spring onions provides essential vitamins, minerals, and dietary fiber, which supports digestive health and provides various micronutrients.
The carbohydrates from the rice serve as a primary source of energy, making this a fulfilling meal that can power you through your day.
A single serving of this Prawn Fried Rice (about 2 cups) contains approximately 450-550 calories, depending on the exact amount of oil and the size of the prawns used.
Prawn Fried Rice can be a balanced meal as it contains carbohydrates from rice, protein from prawns and eggs, and vitamins from vegetables. To make it healthier, you can increase the quantity of vegetables, use brown rice, and control the amount of oil and sodium (from soy sauce).
It is strongly recommended to use day-old, refrigerated rice. Freshly cooked rice is warm and has a high moisture content, which will make the fried rice sticky and clumpy. If you must use fresh rice, spread it on a baking sheet and let it cool completely, or even chill it in the freezer for 15-20 minutes to dry it out.
Long-grain rice varieties like Basmati or Jasmine are ideal for fried rice. They cook up fluffy and the grains remain separate, which is perfect for stir-frying.
To make this recipe gluten-free, simply substitute the regular soy sauce with gluten-free tamari or coconut aminos. All other ingredients in this recipe are naturally gluten-free.
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry it in a hot wok or skillet with a teaspoon of oil until heated through. You can also microwave it, but reheating on the stovetop yields a better texture.