Prawn and Vegetable Fried Rice

By: Deborah

This prawn and vegetable fried rice recipe is a quick, healthy one-pan meal loaded with juicy prawns, fresh veggies, and savoury flavors. Perfect for weeknight dinners!

PREP: 15

COOK: 10

TOTAL: 25

Course: Main

Cuisine: Chinese

Servings: 2 people

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Equipment

Ingredients

150 g (⅞ cup) white basmati rice cooked and rinsed in cold water (you can use jasmine or brown rice if you prefer) (see Notes)
1 tbsp groundnut oil
1 medium onion (approx. 140g) thickly sliced
120 g (1 ¾ cups) chestnut mushrooms sliced or quartered
1 medium carrot (approx. 120g) thinly sliced or cut into batons
80 g (¾ cup) green beans cut in halves
1 red pepper deseeded and sliced (you can use any colour)
200 g (2 ¾ cups) pak choi separate leaves from stalks and roughly chop so that you have a pile of chopped leaves and a pile of chopped stalks (they are added at different times)
80 g (⅞ cup) sugar snap peas sliced in halves diagonally
160 g (5.6 oz) raw king prawns rinsed
1 tbsp Shaoxing rice wine or dry sherry (you can also use rice vinegar or mirin)
2 tsp Chinese 5 spice powder
1 tbsp dark soy sauce
1.5 tbsp light soy sauce
1 tbsp sesame oil
0.25 tsp ground white pepper
2 spring onions sliced

Instructions

Heat a wok or large non-stick frying pan over a high heat until it just starts to smoke (see Notes) and then add the groundnut oil. Add the onions, carrots, and mushrooms and cook for 1 minute, stirring frequently.
Add the green beans and stalks of chopped pak choi and cook for 30 seconds, stirring frequently. Then add the peppers and cook for 30 seconds, stirring frequently.
Add the Shaoxing rice wine followed by the Chinese 5 spice powder and stir through the vegetables for 30 seconds. Then add the prawns and as they start to turn pink, add the dark soy sauce and cook for 30 seconds, stirring frequently.
Add the leaves of chopped pak choi and sugar snap peanuts and stir round to coat in the sauce, then add the rice, mix well and cook for 30 seconds, stirring frequently.
Season with the light soy sauce, sesame oil and white pepper and stir to mix.
Finally, stir in the spring onions and serve immediately…enjoy!

Notes

Cooked rice – you can cook the rice the night before or earlier in the day. Don’t worry if you haven’t done this, just cook it in advance of prepping the vegetables and rinse it under plenty of cold water, then set it aside for adding at step 4.

Make sure your wok starts to smoke slightly before you put the oil in, then you’ll know that the ingredients won’t stick.

You can use any vegetables that you wish, the ingredient list below is purely a suggestion…it’s a dish for making if you want to clear out the veggies in your fridge and to get 5 of your 5 a day!! Other good vegetables for stir-frying - mangetout, baby corn, broccoli, beansprouts, cabbage, Chinese leaves, bamboo shoots and water chestnuts.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS one pan fried rice recipe, prawn fried rice recipe, quick and easy, quick meal, under 30 minutes, vegetable fried rice recipe

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