Prawn fried rice is a dish that reminds me of the cozy Sunday nights I spent in my first apartment. Back then, my kitchen was tiny and my budget was tight, but I always seemed to have a bag of rice and a few prawns in the freezer. It became my ultimate “clean out the fridge” meal, and honestly, it is still the one thing I crave most when I want something fast and satisfying.
I remember watching a chef at a local diner who could flip a wok with such grace that every single grain of rice seemed to jump in the air. He told me that the secret to a great fried rice is all in the eggs. By adding them in two stages, you get those lovely soft curds and a beautiful golden coating on the rice itself.
This version uses ginger and hot bean sauce to give it a bit of a kick, which perfectly complements the sweetness of the prawns. It is a simple, humble meal, but when you see that steam rising from the bowl, it feels like a feast.
It has become my favorite way to transform leftover rice into something special. Within minutes, you have a hot, fragrant plate of food that is so much better than any takeout.
Prawn Fried Rice
Ingredients
Equipment
Method
- Heat oil in a wok or deep saucepan over medium high heat.
- Pour in half the beaten egg, stir-fry with spring onion.
- When it is set in large soft curds, add rice, prawn, and all the seasonings.
- Stir-fry for a minute, then dig a hole in the middle of the rice and pour the rest of beaten egg.
- Quickly scramble the rice and the egg to get the rice evenly soak in the egg.
- Keep stir-frying until the rice turns slightly golden brown in color.
- Serve hot. Enjoy!
Video
Notes
- Day old rice works best, as it is drier and helps achieve separate, fluffy grains.
- Keep the heat medium high to prevent the rice from steaming rather than frying.
- Do not overcook the prawns, as they will become rubbery. They should just turn pink and opaque.
- Scrambling the egg in two stages helps coat the rice evenly and gives a richer texture.
- This recipe is very adaptable. Add vegetables such as peas or diced carrots, or adjust the amount of hot bean sauce to control the heat level.
