If you’re a Chinese, or Asian in general, you’ll know that fried rice is a classic Asian dish loved by many. Every restaurant has their own way to prepare it, with a whole mix of different ingredients with fried rice, and they always turn out awesome. You can literally taste a mix of flavor ranging from the meat to the rice and enjoy every bite.
Prawn and eggs fried rice brings me back to the regular Chinese restaurant. Think Ding Tai Fung or Tung Lok. Every bite brings warmth to my heart and brings me back to my Chinese roots as the Asian in me screams yum! So along with today’s recipe, I thought it would be a good idea to provide you with a cheat sheet that allows you to mix and match the ingredients in accordance to your preference. Fried rice after all, is a simple cooking method with a million and one flavor.
Prep Time: 10mins
Cooking Time: 10 mins
Serving Size: Serves up to two
Suitable for: Anytime Meal
Medium-sized curved pan
2 eggs, scrambled
1 cup of prawns, peeled
150g of cooked rice
2 cups of frozen vegetables
0.5 tablespoon of olive oil
Salt and pepper for taste
- Use a paper towel to wipe the oil around the surface of the pan. Not only are you lubricating the pan, you also wipe off excess oil to reduce calories.
- Begin by heating the oil to medium sized pan at medium heat. Scramble the eggs and leave it aside for later.
- Add the prawns into the pan for 5 minutes. Add the frozen vegetables and ensure that the prawns and vegetables and well cooked. Drain any excess liquid
- Turn the heat to high and add the rice. Stir the rice to ensure that the rice is mixed with the rest of the ingredients.
- Mix the eggs and spread them with the rice mixture. When ready, add salt and pepper to taste.
- Your food is ready! Serve it with the nicest plate you can find!
- You can speed the dicing up by using a blender to pulse the cauliflower, or by placing chopped cauliflower into a food processor
Want more combination to build your fried rice? Here you go!