Fried Rice with Prawns and Vegetables

When I have rice left in the fridge, I like turning it into a new pan of vegetables and prawns. For this recipe I cook the rice ahead on purpose. Soy and oyster sauce bring everything together at the end.

Weigh 200 g rice before cooking

The quantity is for uncooked rice. Cook according to the packet, then cool quickly. Spread in a shallow container and refrigerate promptly. Cooled, loose grains fry more easily than freshly steaming rice.

Prepare the black tiger prawns

Use raw, peeled prawns. Thaw frozen prawns in the fridge and pat dry before frying. Cook until fully done and no longer translucent in the centre.

Prepare the vegetables and sauce

Cut the carrot, courgette and pepper into small pieces so they cook evenly. Fully cook shelled edamame according to the packet. Mix soy sauce, oyster sauce, water and sugar before you start frying.

Give the rice room in the pan

The cooked rice makes this quite a generous pan. Use a large pan or fry in two batches. Add the sauce only once and heat everything thoroughly, including the fresh bean sprouts.

Kitchen tip

For rice cooked the day before, cool ideally within one hour and refrigerate. Use within 24 hours, reheat until steaming hot throughout and only reheat rice once.

Cooling and reheating advice follows the Food Standards Agency.

Easy recipe

Fried Rice with Prawns and Vegetables

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Fried rice with black tiger prawns, vegetables and a savoury sauce. Made with 200 g dry rice for two servings, with practical frying tips.

Prep time

15 min

Cook time

25 min

Yield

2 servings

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Ingredients

− 2 +

• 200 grice, dry weight
• 250 gblack tiger prawns, raw, peeled; thaw first if frozen
• 2 clovesgarlic
• 200 gcourgette
• 100 gred onion
• 120 gred pepper
• 60 gcarrot
• 100 gedamame beans, shelled, cook according to packet
• 50 gmung bean sprouts, fresh, heat thoroughly
• 2 tspoyster sauce
• 3 tbspsoy sauce
• 3 tbspwater
• 0.5 tspsugar
• 1 tbspsesame oil, total, suitable for frying

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Instructions

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1. Cook 200 g dry rice according to the packet. Spread in a shallow container and cool quickly; refrigerate promptly if preparing ahead. Allow about 30 minutes for cooling, or longer depending on the container and quantity.
2. Fully cook shelled edamame according to the packet and drain. Chop the carrot, courgette and pepper. Peel and cut the onion into wedges and finely chop the garlic. Wash and drain the bean sprouts.
3. Pat the raw peeled prawns dry. Mix soy sauce, oyster sauce, 3 tbsp water and ½ tsp sugar.
4. Heat about half of the total 1 tbsp sesame oil in a large pan, using sesame oil suitable for frying. Cook the prawns through until no longer translucent in the centre. Remove and briefly set aside.
5. Add the remaining oil. Fry the carrot and onion first, add courgette and pepper and cook until just tender. Briefly fry the garlic. Work in two batches if needed.
6. Add the cooled rice and fry for a few minutes. Pour in the sauce once, fold in edamame and bean sprouts and heat thoroughly while stirring. Return the prawns and heat through. Serve straight away.

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Nutrition per serving

Calories

708 kcal

Protein

44.5 g

Carbohydrates

105.4 g

Sugar

11.1 g

Fat

12.5 g

Saturated fat

1.9 g

Fibre

8.1 g

Salt

4.4 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace