Ingredients:
Rice:
- 2 cups cooked long grain white rice (preferably day-old, refrigerated)
Prawns:
- 1 lb large prawns, peeled, deveined, and tails removed
Aromatics:
- 1 tbsp finely chopped ginger
- 2 cloves garlic, minced
- 1/2 medium onion, finely chopped
Vegetables:
- 1/2 cup frozen peas and carrots (thawed)
- 1/4 cup chopped bell pepper (optional)
Eggs:
- 2 large eggs, beaten
Oils:
- 2 tbsp vegetable oil, divided
- 1 tsp sesame oil
Sauces:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for deeper flavor)
Garnishes:
- Sliced green onions
- Sriracha sauce (optional)
Instructions
- Prep the rice: The best fried rice starts with cold, leftover rice. If you don’t have leftover rice, cook it a day ahead and refrigerate it.
- Marinate the prawns: Pat the prawns dry and season with a pinch of salt and pepper. Let sit for 10 minutes while you prep other ingredients.
- Cook the eggs: Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble them until just set. Remove the eggs from the pan and set aside.
- Stir-fry the aromatics: In the same wok, add the remaining tbsp of vegetable oil. Add the ginger, garlic, and onion and stir-fry for 1 minute until fragrant.
- Cook the prawns: Add the prawns to the wok and cook for 2-3 minutes per side, or until they turn pink and are cooked through. Remove the prawns and set aside.
- Add the vegetables: If using bell peppers, add them to the wok now. Then add the thawed peas and carrots and stir-fry for 1-2 minutes until heated through.
- Combine it all: Add the cooked rice to the wok and break it up with a spatula. Toss and stir-fry the rice with the vegetables for 2-3 minutes, allowing it to heat through and absorb the flavors.
- Season: Add the soy sauce, oyster sauce (if using), and sesame oil. Stir-fry for an additional minute.
- Finish and Serve: Return the cooked eggs and prawns to the wok. Toss to combine everything. Taste and adjust the seasonings as needed. Garnish with chopped green onions and a drizzle of Sriracha (if you like a little heat). Serve immediately.
Tips & Customizations:
- Rice matters: Long-grain rice is best for its separate texture. Jasmine or basmati rice offer lovely aromas.
- Protein swaps: Feel free to use cooked chicken, pork, or tofu instead of prawns.
- More veggies: Add chopped broccoli, mushrooms, or other vegetables you enjoy.
- Spice it up: Include a pinch of red pepper flakes for a bit of heat.
