Prawn Fried Rice
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Prawn Fried Rice

Along with Royallu Vepudu, I also made a quick, easy and flavorful Indo-Chinese style sweet and sour Prawns the other day and used the left overs to prepare Prawn Fried Rice. Fried rice is something that I make on days I am rushed for time. Fried rice being open to endless variations, I just throw together whatever few basic ingredients I have on hand for a quick, fuss-free, one pot meal.

Left over rice was exactly what I needed along with the sweet and sour prawns to whip together a quick fried rice that had the flavors melding together to create a wonderfully savory rice dish. Anyone out there looking for a satisfying meal with a lot of flavor and ease in preparation has to try this one.

Ingredients:

  • 1/2 kg cleaned and de-veined prawns
  • 1 tsp finely minced garlic
  • 1 tsp finely minced ginger
  • 1/4 cup spring onions, finely chopped
  • 2 finely chopped green chilli (optional)
  • 1 tsp red chilli paste
  • 1 tsp light soya sauce
  • 1/2 tbsp vinegar
  • 1/2 tsp brown sugar
  • 1 tbsp tomato ketchup
  • salt to taste
  • 1 tbsp sesame oil or peanut oil

Method-

  1. Marinate the cleaned and de-veined prawns in tomato sauce, vinegar, soya sauce, brown sugar and red chilli paste for 15-20 mts.
  2. Heat oil in a wok or kadai, swirl it all over and it should be smoking hot. Add the minced garlic and ginger and saute for a few seconds. Add the chopped spring onion whites and green chillis stir for 2 mts, constantly tossing them.
  3. Add the marinated prawns along with any left over marination and cook on high heat for a mt without tossing. Flip the other side and cook for another mt. Combine once again and cook on medium heat for 3 mts or till done, tossing constantly. Season with salt.
  4. Garnish with spring onions greens and serve hot as an appetizer or stir fry.

Prawn Fried Rice Recipe

Prep & Cooking Time: 30 mts

Serves 4 persons

Cuisine: Indo-Chinese

Ingredients:

  • 4 cups of cooked (cold) rice (long grain variety)
  • 1/4 cup spring onions, finely chopped
  • 1 cup finely chopped vegetables (carrots, beans and capsicum)
  • 1 cup sweet and sour prawn stir fry (recipe above)
  • 1 tsp vinegar
  • pepper pwd as required
  • salt as required
  • 1 1/2 tbsps sesame oil or peanut oil

 

  1. Heat sesame oil in a large wok and once the oil is piping hot, add the spring onions and stir fry for 1 mt on high.
  2. Add the rest of the vegetables and toss them on high heat for 3-4 mts.
  3. Add salt and pepper pwd combine. Add the cooked prawns and toss. Cook on high for a mt. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a mt. Combine again, spread out and leave on medium high for another mt.
  4. Add vinegar and toss all the contents on high heat for a few seconds. Turn off flame. Garnish with chopped spring onion greens and serve hot.