Prawn Fried Rice Food

PRAWN FRIED RICE

Steps:

• First of all wash and soak rice for 10-15mins and then cook the rice them in enough water till they are 90% done. Drain them and keep it aside.
• Now in a pan, add oil, once heated add grated ginger and garlic. Add Chopped spring onion into it once garlic and ginger has been roasted a bit.
• Once onions are done a bit, add salt and pepper, add beaten eggs and mix it well in the pan.
• Now add prawns and soy sauce, saute it well for 3 mins.
• Finally add the rice and mix them well. Cover with lid and let it cook for 2-3 mins.
• Finally plate it and garnish with spring onions, chillies, cabbage. Serve hot.

PRAWN FRIED RICE

Steps:

• First season the prawns with salt, white pepper and Chinese cooking wine and set it aside. Add a pinch of salt in the eggs, whisk and set it aside.
• Heat the wok/pan into medium-high heat, add 1 tbsp of oil, stir fry the prawns for few seconds and follow with the chopped garlic. Cook for another 1-2 minutes and push it one side of wok.
• Drizzle 1 tsp of oil and add the whisked eggs in. Once the egg is set in the bottom, scramble it into small pieces. Remove the prawns and egg from wok and set it aside.
• In the remaining wok, add 1 tbsp of oil add chopped onions and stir for few seconds, then add the carrots and green peas and cook for 2 minutes or until cook through.
• Next add the rice and pour the sauce over the rice and fry with high heat for 2-3 minutes or until the sauce dry out. Place the prawns and eggs back in the wok and toss well to combine everything evenly and continue stir fry for another 1 minute.
• Turn off the heat and sprinkle the chopped spring onions. Transfer to serving to serving plate and serve immediately.

PRAWN FRIED RICE

Steps:

• Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice.
• Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry the onion for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and vinegar, then finish with the spring onions scattered over.

SHRIMP FRIED RICE

Steps:

• Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.
• Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stir fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.

EGG FRIED RICE WITH PRAWNS & PEAS

Steps:

• Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
• Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.

SPICY PRAWN FRIED RICE FROM NEW ZEALAND

Steps:

• 1. Pour the beaten eggs into a hot, lightly greased frying pan and cook for 1-2 minutes until eggs are set, then turn the omelette onto a chopping board, cool, roll up and slice thinly.
• Pat prawns dry with paper towels and heat sesame oil in a wok or open deep frying pan, add the prawns and cook until they turn pink, then set aside and keep warm.
• Add spring onions and garlic and stir-fry over medium heat for 1 minute, next add the sweet thai chilli sauce, dark soya sauce, fish sauce and lime juice.
• Return the prawns to the wok with the cooked rice and snow peas and toss together in the sauces.
• Continue stir-frying until the rice and prawns are hot, then carefully stir through the sliced omelette and enjoy.

PRAWN FRIED RICE RECIPE BY TASTY

Steps:

• In a pan, heat 1 tb oil. When hot, fry the onion until soft.
• Add the garlic and fry for a minute.
• Add the prawns and fry until they turn pink.
• Add the peppers and fry for a minute or until peppers are tender.
• Add the rice, soy sauce and salt, and mix well. Cover and let cook on low heat for 2 minutes.
• Serve and enjoy!

PRAWN AND BACON FRIED RICE

Steps:

• Spray a hot non-stick wok with oil spray. Pour in eggs. Swirl to cover the base of the wok and cook until set. Remove from the wok. Roll up and slice. Set aside.
• Spray the wok again and add bacon, stir-frying for 4 to 5 minutes until golden. Add the green onions, garlic and snow peas and stir-fry a further 2 to 3 minutes.
• Add the prawns to the wok along with the rice, egg, and soy sauce. Stir-fry for 2-3 minutes or until hot.
• Serve immediately.