As I always have the ingredients on hand in the freezer for Prawn (Shrimp) Fried Rice – prawns (shrimp) and store-bought mixed veggies – I can whip up this tasty one-pan wonder in just 20 minutes. There are minimal, simple ingredients and no special trips to the store required. This dish is a real life-saver on busy weeknights when everyone is hungry and craving something with delicious Asian flavours. The prawns are first tossed in tasty tamari, then stir-fried until caramelised, along with cooked rice, veggies, garlic, ginger, egg and spring onion (scallion) to create a moreish, easy-to-eat fried rice with pops of succulent tamari prawns. It’s ideal for those times when you have leftover rice that needs using up. But if you don’t have any cooked rice, instant microwave rice will come to the rescue!
Although easy and quick, this fried rice with a twist is a real crowd-pleaser. It’s appealing to both kids and adults and can be spiced up with a drizzle of sriracha or chilli sauce. It’s also super versatile and you can swap out the vegetables to use up whatever’s in the fridge that needs using up, either fresh or frozen.
This is a satisfying meal on its own, but you could definitely up the veggies in the dish, or serve it with a super quick Asian-inspired coleslaw that you can whip up in minutes (see below), and spring rolls (also from the freezer!), if you like.
What type of rice is best?
Day-old, cold rice is ideal for fried rice because it’s drier and less sticky, which helps achieve the perfect texture. Long-grain rice, such as jasmine or basmati, works best, but you can also use medium-grain or short-grain rice. Alternatively, you can also use microwave rice to make this an extra quick and easy meal. I’ve also included instructions on how to use freshly cooked rice.
Can I add other vegetables to the fried rice?
Yes! Some great choices would be sugar snap peas, snow peas (mangetout), finely chopped bok choy or choy sum, sliced green beans, baby corn, mushrooms or capsicum (bell pepper). Add up to 2 cups of veg of choice, either fresh or frozen.
What can I serve with it?
While this fried rice is a complete meal on its own, it works beautifully with an Asian-inspired coleslaw (try my Homemade Coleslaw with 1 tablespoon each of all-purpose soy sauce and sesame oil added to the dressing), and spring rolls (which you might also have in the freezer)!
Watch how to make Prawn (Shrimp) Fried Rice
What are some other super quick Asian dishes featuring rice?
If you enjoyed Prawn (Shrimp) Fried Rice, I think you’ll love:
Crispy Sweet Chilli Chicken
Spring Roll Bowls
Crispy Sticky Tofu Bowls
Speedy Beef Teriyaki
Peanut Chicken Satay
Prawn (Shrimp) Fried Rice
This Prawn (Shrimp) Fried Rice is a quick and flavorful dish perfect for busy weeknights. It’s loaded with juicy prawns, frozen vegetables (easy!) and fluffy rice, all stir-fried together with savoury seasonings. This one-pan meal comes together in just 20 minutes, making it a great option for a quick dinner that the whole family will love.
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
PRAWNS
- 300 g (101/2 oz) prawns (shrimp), peeled and deveined (frozen prawns can be used, see note 1)
- 1 tbsp tamari or all-purpose soy sauce
STIR-FRY
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 tbsp freshly minced garlic
- 1 tsp freshly grated ginger
- 2 cups (270 g) store-bought frozen pea, corn and carrot mix
- 4 eggs, whisked
- 3 cups (555 g) cold, cooked rice (preferably day-old), or 450 g (1 lb) microwave rice (see note 2 for freshly cooked rice)
- 2 tbsp tamari or all-purpose soy sauce
- 2 tbsp oyster sauce (can be substituted with more tamari or all-purpose soy sauce)
- 1 tbsp sesame oil
- 3 spring onions (scallions), sliced
- Sea salt flakes, to taste
- Cracked black pepper, to taste
TO SERVE
- Extra sliced spring onion (scallion), to garnish
- Store-bought crispy fried shallots, to garnish (optional)
- Lime wedges
- Sriracha or chilli sauce (optional)
Instructions
- Place the prawns in a small bowl, add the tamari and toss to coat (do not leave to marinate – cook immediately).
- Heat 1 tablespoon of the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the prawns and cook for 45 seconds on each side, until just cooked. Remove the prawns from the pan and set aside on a plate.
- To the same pan, add another tablespoon of the oil and add the onion, garlic and ginger. Cook for 2–3 minutes until fragrant and slightly softened. Add the frozen vegetables and stir them through briefly to combine.
- Push the vegetables to one side of the pan and add the final tablespoon of oil to the empty side of the pan, along with the egg. Scramble the egg until just set, then stir everything together.
- Add the rice, then add the tamari, oyster sauce and sesame oil. Stir everything together until the rice is evenly coated with the sauce and heated through.
- Stir through the spring onion and the cooked prawns. Season with salt and pepper to taste.
- Garnish with extra spring onion, crispy fried shallots (if using) and serve with lime wedges and a drizzle of sriracha or chilli sauce, if desired.
Notes
Note 1 – If using frozen prawns (shrimp), ensure they are fully thawed prior to cooking (rinse under cold running water for a few minutes, sit in cold tap water for 15–20 minutes, or leave to thaw in the fridge overnight). Use a paper towel to pat the prawns completely dry prior to cooking.
Note 2 – Using cold, day-old rice helps prevent the fried rice from becoming mushy. Long-grain rice, such as jasmine or basmati, works best, but you can also use medium-grain or short-grain rice. If you would like to use freshly cooked rice, add it LAST to prevent it breaking up.
Make Ahead
Cook the rice a day ahead and refrigerate it in an airtight container.
Leftovers
Best made and eaten immediately, unless using fresh rice, in which case leftovers can be stored in the fridge for up to 2 days or frozen for up to 2 months. Reheat in the microwave with 1 tablespoon of water to help moisten the rice when reheating.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main, Quick and Easy
- Method: Stir-fry
- Cuisine: Asian
