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Spicy Prawn Fried Rice

A crowd pleaser that’s a breeze to whip up

Prawns always feel like a special treat to us, but there’s no need to splurge when you crave a hit of their sea-salty deliciousness.

In this fried rice recipe, we use the small prawns that you can find in the frozen section of your supermarket. They are perfect additions to a quick and easy midweek meal.

Fried rice is probably one of the most versatile dishes around, and some of the tastiest versions come about when you have to use up what’s in the fridge. So go on, throw in that half of a carrot, the lardons begging to be fried, or the miso paste that’s been hiding behind the jar of olives…and see what happens!

Click here for our Perfect Fluffy Rice video and recipe.

Serves
4
Ingredients

400g raw long grain or jasmine rice
2 tbsp vegetable oil
1 red chilli, sliced
1 tbsp ginger, sliced
2 garlic cloves, diced
200g cooked prawns
2 tbsp light soy sauce
2 spring onions, sliced

Prawns always feel like a special treat to us, but there’s no need to splurge when you crave a hit of their sea-salty deliciousness.

In this fried rice recipe, we use the small prawns that you can find in the frozen section of your supermarket. They are perfect additions to a quick and easy midweek meal.

Fried rice is probably one of the most versatile dishes around, and some of the tastiest versions come about when you have to use up what’s in the fridge. So go on, throw in that half of a carrot, the lardons begging to be fried, or the miso paste that’s been hiding behind the jar of olives…and see what happens!

Click here for our Perfect Fluffy Rice video and recipe.

GET THE METHOD →

Cook the rice by following the instructions in our Perfect Fluffy Rice video (find the link under the 'story' tab). Spread the hot rice over a baking tray or large plate, and allow to cool.
OUR
TIP!
If you have the time, cook the rice a day or two before, let it cool, and keep in the fridge until needed.

This helps to remove some of the moisture from the rice grains, meaning they stay separated while you stir fry and also deliver a fantastic mouthfeel.
Heat the oil in a wok or frying pan over medium high heat. Lightly fry the ginger, garlic and chilli until fragrant.
Add the prawns, and stir fry until just heated through.
Tip in the cooled rice into the wok. Add the light soy sauce. Stir fry until the rice is piping hot and toasty.
Stir through the spring onions, and serve immediately.
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