Prawn Fried Rice
Jasmine rice stir-fried with prawns, eggs, and spring onions, seasoned with light and dark soy sauce for depth and colour.
400g
600ml
4piece
3clove
3piece
0.75tsp
300g
1tsp
3tbsp
120g
3tbsp
1tbsp
1tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 600ml | — | — | |
| 3 | | 4piece | — | — | |
| 4 | | 3clove | — | — | |
| 5 | | 3piece | — | — | |
| 6 | | 0.75tsp | — | — | |
| 7 | | 300g | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 3tbsp | — | — | |
| 10 | | 120g | — | — | |
| 11 | | 3tbsp | — | — | |
| 12 | | 1tbsp | — | — | |
| 13 | | 1tbsp | — | — |
Tip the rice into the saucepan.
Jasmine rice · 400 g
Pour the water over the rice.
Water · 600 mlBring the water to a full boil over high heat, stirring once to separate the grains.
Set the lid firmly on the saucepan.
Reduce the heat to its lowest setting and leave the rice to steam undisturbed for 12 minutes.
Lift the lid off the saucepan and set it aside.
Spread the cooked rice out loosely in the pan and leave it to cool completely, so the grains dry out and firm up — this is what keeps them separate when you fry.
Lay the spring onions on the chopping board.
Spring onions · 4 piece
Strip away any tough or yellowed outer leaves from each spring onion and trim the root end flush.
Cut the spring onions into thin rounds, keeping the green tops and white bases separate.
Transfer the sliced spring onions into the small bowl.
Place the garlic cloves on the chopping board.
Garlic · 3 cloveLift the skin away from each clove after pressing it, discarding the papery shell.
Lay the flat of the knife over each clove and press down firmly with your palm to crush it.
Rock the knife over the crushed cloves, gathering and chopping until very fine.
Scrape the chopped garlic into a second small bowl.
Crack the eggs into the bowl, discarding the shells.
Egg · 3 piece
Add a pinch of salt to the eggs.
Salt · 0.25 tspBeat the eggs briskly until the yolks and whites are fully combined and the mixture is pale and uniform.
Put the prawns into a small bowl.
Raw king prawns · 300 gSprinkle the salt over the prawns.
Salt · 0.5 tspAdd the white pepper to the prawns.
Ground white pepper · 0.5 tspToss the prawns with your hands until evenly coated in the salt and pepper.
Pour the oil into the wok.
Vegetable oil · 1 tbsp
Set the wok over the highest heat and swirl once — you want the oil shimmering and just beginning to smoke.
Tip the seasoned prawns into the hot wok in a single layer.
Toss and turn the prawns over high heat until they are pink, curled and just cooked through.
Lift the cooked prawns out of the wok onto the plate, leaving any cooking juices behind.
Add another tablespoon of oil to the wok.
Vegetable oil · 1 tbspWok residue · step 28Let the oil heat over high heat until it shimmers.
Pour the beaten eggs into the hot oil.
Stir the eggs constantly with large folding strokes until they are just set in large, soft curds — pull them off the heat the moment they are barely cooked.
Scrape the scrambled egg out of the wok onto the plate alongside the prawns.
Add the remaining tablespoon of oil to the wok.
Vegetable oil · 1 tbspReturn the wok to full heat and let the oil get very hot.
Tip the finely chopped garlic into the hot oil.
Stir the garlic constantly for about 20 seconds until it is golden and fragrant — do not let it burn.
Add the frozen peas straight from the freezer into the wok.
Frozen peas · 120 gToss the peas over high heat for a minute until they are heated through and bright green.
Tip all of the cooled cooked jasmine rice into the wok.
Press and toss the rice with the back of the spoon and keep moving it constantly over the highest heat, breaking up any clumps, until every grain is separate, hot and beginning to toast against the wok.
Drizzle the light soy sauce down the side of the wok so it sizzles as it hits the hot metal.
Light soy sauce · 3 tbspAdd the dark soy sauce in the same way, letting it hit the hot wok for colour and depth.
Dark soy sauce · 1 tbspScatter the white pepper over the rice.
Ground white pepper · 0.5 tspToss everything vigorously so the soy sauces coat every grain and the rice takes on a rich, even colour.
Return the cooked prawns and scrambled egg to the wok.
Fold and toss gently to combine, breaking the egg into pieces that streak through the rice without disappearing entirely.
Drizzle the sesame oil around the edge of the wok.
Sesame oil · 1 tbspGive the rice one final toss with your hands or a spoon to carry the sesame oil through evenly.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 g | | Tip the rice into the saucepan.⏱ 10sResultJasmine rice |
| 2 | 600 ml | | Pour the water over the rice.⏱ 10sResultJasmine rice and water |
| 3 | — | | Bring the water to a full boil over high heat, stirring once to separate the grains.⏱ 5 minResultBoiled rice |
| 4 | — | | Set the lid firmly on the saucepan.⏱ 10s |
| 5 | — | | Reduce the heat to its lowest setting and leave the rice to steam undisturbed for 12 minutes.⏱ 12 minResultSimmered jasmine rice |
| 6 | — | | Lift the lid off the saucepan and set it aside.⏱ 5s |
| 7 | — | | Spread the cooked rice out loosely in the pan and leave it to cool completely, so the grains dry out and firm up — this is what keeps them separate when you fry.⏱ 30 minResultCooled cooked jasmine riceused in step 40 |
| 8 | 4 piece | | Lay the spring onions on the chopping board.⏱ 5sResultSpring onions |
| 9 | Spring onionsstep 8 | | Strip away any tough or yellowed outer leaves from each spring onion and trim the root end flush.⏱ 30sResultPeeled spring onions |
| 10 | Peeled spring onionsstep 9 | | Cut the spring onions into thin rounds, keeping the green tops and white bases separate.⏱ 30sResultThinly sliced spring onions |
| 11 | Thinly sliced spring onionsstep 10 | | Transfer the sliced spring onions into the small bowl.⏱ 10sResultThinly sliced spring onionsused in step 51 |
| 12 | 3 clove | | Place the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 13 | Garlicstep 12 | | Lift the skin away from each clove after pressing it, discarding the papery shell.⏱ 30sResultPeeled garlic cloves |
| 14 | Peeled garlic clovesstep 13 | | Lay the flat of the knife over each clove and press down firmly with your palm to crush it.⏱ 15sResultCrushed garlic cloves |
| 15 | Crushed garlic clovesstep 14 | | Rock the knife over the crushed cloves, gathering and chopping until very fine.⏱ 30sResultFinely chopped garlic |
| 16 | Finely chopped garlicstep 15 | | Scrape the chopped garlic into a second small bowl.⏱ 10sResultMeasured garlicused in step 36 |
| 17 | 3 piece | | Crack the eggs into the bowl, discarding the shells.⏱ 15sResultEgg |
| 18 | 0.25 tsp | | Add a pinch of salt to the eggs.⏱ 5sResultEgg and salt |
| 19 | — | | Beat the eggs briskly until the yolks and whites are fully combined and the mixture is pale and uniform.⏱ 20sResultBeaten eggsused in step 31 |
| 20 | 300 g | | Put the prawns into a small bowl.⏱ 10sResultRaw king prawns |
| 21 | 0.5 tsp | | Sprinkle the salt over the prawns.⏱ 5sResultRaw king prawns and salt |
| 22 | 0.5 tsp | | Add the white pepper to the prawns.⏱ 5sResultRaw king prawns and salt and ground white pepper |
| 23 | — | | Toss the prawns with your hands until evenly coated in the salt and pepper.⏱ 15sResultSeasoned prawnsused in step 26 |
| 24 | 1 tbsp | | Pour the oil into the wok.⏱ 5sResultVegetable oil |
| 25 | — | | Set the wok over the highest heat and swirl once — you want the oil shimmering and just beginning to smoke.⏱ 1 minResultHot oil |
| 26 | Seasoned prawnsstep 23 | | Tip the seasoned prawns into the hot wok in a single layer.⏱ 10sResultHot oil and seasoned prawns |
| 27 | — | | Toss and turn the prawns over high heat until they are pink, curled and just cooked through.⏱ 1 min 30sResultCooked prawns |
| 28 | Cooked prawnsstep 27 | | Lift the cooked prawns out of the wok onto the plate, leaving any cooking juices behind.⏱ 10sResultCooked prawns |
| 29 | 1 tbsp | | Add another tablespoon of oil to the wok.⏱ 5sResultWok residue and vegetable oil |
| Wok residuestep 28 | |||
| 30 | — | | Let the oil heat over high heat until it shimmers.⏱ 30sResultHot oil for eggs |
| 31 | Beaten eggsstep 19 | | Pour the beaten eggs into the hot oil.⏱ 5sResultBeaten eggs and hot oil for eggs |
| 32 | — | | Stir the eggs constantly with large folding strokes until they are just set in large, soft curds — pull them off the heat the moment they are barely cooked.⏱ 30sResultSoft scrambled egg |
| 33 | Soft scrambled eggstep 32 | | Scrape the scrambled egg out of the wok onto the plate alongside the prawns.⏱ 10sResultCooked prawns and soft scrambled eggused in step 46 |
| 34 | 1 tbsp | | Add the remaining tablespoon of oil to the wok.⏱ 5sResultVegetable oil |
| 35 | — | | Return the wok to full heat and let the oil get very hot.⏱ 30sResultHot oil |
| 36 | Measured garlicstep 16 | | Tip the finely chopped garlic into the hot oil.⏱ 5sResultHot oil and measured garlic |
| 37 | — | | Stir the garlic constantly for about 20 seconds until it is golden and fragrant — do not let it burn.⏱ 20sResultFragrant garlic |
| 38 | 120 g | | Add the frozen peas straight from the freezer into the wok.⏱ 5sResultFragrant garlic and frozen peas |
| 39 | — | | Toss the peas over high heat for a minute until they are heated through and bright green.⏱ 1 minResultCooked peas with garlic |
| 40 | Cooled cooked jasmine ricestep 7 | | Tip all of the cooled cooked jasmine rice into the wok.⏱ 10sResultCooled cooked jasmine rice and cooked peas with garlic |
| 41 | — | | Press and toss the rice with the back of the spoon and keep moving it constantly over the highest heat, breaking up any clumps, until every grain is separate, hot and beginning to toast against the wok.⏱ 2 minResultStir-fried rice |
| 42 | 3 tbsp | | Drizzle the light soy sauce down the side of the wok so it sizzles as it hits the hot metal.⏱ 5sResultStir-fried rice and light soy sauce |
| 43 | 1 tbsp | | Add the dark soy sauce in the same way, letting it hit the hot wok for colour and depth.⏱ 5sResultStir-fried rice and light soy sauce and dark soy sauce |
| 44 | 0.5 tsp | | Scatter the white pepper over the rice.⏱ 5sResultStir-fried rice mixture |
| 45 | — | | Toss everything vigorously so the soy sauces coat every grain and the rice takes on a rich, even colour.⏱ 1 minResultSeasoned fried rice |
| 46 | Cooked prawns and soft scrambled eggstep 33 | | Return the cooked prawns and scrambled egg to the wok.⏱ 10sResultCooked prawns and soft scrambled egg and seasoned fried rice |
| 47 | — | | Fold and toss gently to combine, breaking the egg into pieces that streak through the rice without disappearing entirely.⏱ 30sResultPrawn and egg fried rice |
| 48 | 1 tbsp | | Drizzle the sesame oil around the edge of the wok.⏱ 5sResultPrawn and egg fried rice and sesame oil |
| 49 | — | | Give the rice one final toss with your hands or a spoon to carry the sesame oil through evenly.⏱ 15sResultCombined prawn and egg fried rice |
| Total Time | 58 min | ||
- Spoon the hot fried rice into the serving bowl in a generous mound.
- Scatter the sliced spring onion tops over the surface to finish.
| Nutrient | Per serving |
|---|---|
| 500kcal | |
| 28g | |
| 18g | |
| 3g | |
| 53g | |
| 2g | |
| 2g | |
| 1,717mg |
Prawn Fried Rice
Jasmine rice stir-fried with prawns, eggs, and spring onions, seasoned with light and dark soy sauce for depth and colour.
What you’ll doYou will cook jasmine rice by boiling and steaming, then cool it completely so the grains stay separate. While it cools, you'll prep the aromatics and proteins: slice spring onions, crush and chop garlic, season prawns, and beat eggs. Once the rice is cool, you'll fry the prawns until pink, scramble the eggs, then build the fried rice by blooming garlic in oil, adding peas, the cooled rice, and soy sauces before folding in the cooked prawns and egg. The final step is finishing with sesame oil and spring onion greens.
Ingredients
- Jasmine rice400 g
- Water600 ml
- Spring onions4 piece
- Garlic3 clove
- Egg3 piece
- Salt0.75 tsp
- Raw king prawns300 g
- Ground white pepper1 tsp
- Vegetable oil3 tbsp
- Frozen peas120 g
- Light soy sauce3 tbsp
- Dark soy sauce1 tbsp
- Sesame oil1 tbsp