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Prawn fried rice recipe

96 ratings

Perfect if you've got leftover rice (or we have used microwave rice to make this from scratch), this prawn fried rice recipe is ready in just 20 minutes. Load up the rice with tender prawns, strips of a quickly made omelette and plenty of fresh, colourful veg. See method

Serves 4
10 mins to prepare and 15 mins to cook
402 calories / serving
Dairy-free

Ingredients

2 tbsp sunflower oil
2 eggs
50g cashew nuts, roughly chopped
1 red pepper, deseeded and thinly sliced
100g mangetout, diagonally sliced
100g spring onions, diagonally sliced
2 x 200g packets microwave basmati rice
100g frozen peas, blanched and drained
150g cooked and peeled king prawns
1 tsp Chinese five spice
3 tbsp dark soy sauce

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1685kj
402kcal 20%
Fat
18g 26%
Saturates
3g 16%
Sugars
7g 8%
Salt
1.8g 31%

of the reference intake
Carbohydrate 39.7g Protein 20.3g Fibre 5.2g

Method

Heat 1 tbsp oil in a wok or large frying pan over a low heat. Beat the eggs together and season. Pour into the pan and cook for 1-2 mins, then flip and cook on the other side for 1 min. Tip onto a chopping board, slice into thin strips and set aside.
Fry the cashew nuts for 2-3 mins until toasted, then set aside. Heat 1 tbsp oil in the pan over a high heat, then add the pepper, mangetout and spring onions and stir-fry or 3-4 mins until softened. Heat the rice to pack instructions.
Add the peas, prawns and five spice to the pan and stir-fry for 2-3 mins. Add the soy sauce and hot cooked rice, fry for 1 min, then add the egg strips and stir to combine and heat through. Serve immediately.

See more Chinese recipes