Perfect served on its own or a fantastic side to a Chinese feast! The simple, wholesome flavour profile of a prawn (shrimp) fried rice nicely compliments pretty much any Asian dish such as a Chinese Eggplant with Minced Pork, Chinese Steamed Fish with Ginger and Spring Onions or Soy Sauce Chicken Drumsticks!
Not only are fried rice the ideal solution to dry and clumpy leftover rice, it's also super quick and easy to make! This fried rice recipe, for example, takes just 15 minutes from start to finish! Love fried rice? Me too! Here are a couple more recipes to try: Chinese Sausage Fried Rice and Thai Basil Fried Rice. Both are super flavour-packed with a stronger flavour profile than this prawn fried rice recipe.
This recipe makes enough for 2 generous servings as a main or 4 servings as a side.
- Day-old rice or leftover rice are best suited for making fried rice! They're firmer and drier than freshly steamed rice, making them perfect for stir-frying. Since the rice is drier, it separates easily and thus each gain can get the desired 'wok heat' which is key for delicious stir-fries, including fried rice.
- Corn kernels can use either frozen or canned. If using canned corn kernels, make sure to drain well to remove as much liquid as possible.
- Peeled and deveined prawns/shrimp are widely available in the frozen and fresh sections of major supermarkets. If you're hardcore and prefer to peel and devein prawns at home, I salute you.
- Chicken/vegetable stock powder is optional however adds an extra layer of flavour, complexity to this prawn fried rice. If you've not tried adding stock powders to your fried rice before, give it a go! Just make sure to not add too much. Just a pinch or two is enough to add that oomph.
This is how you make it
Similar to making a Creamy Garlic Prawn Pasta, marinate the prawns first to add flavour and moisture (through oil).
I find this step help makes prawns way tastier and juicier than not. Good thing is, you don't have to marinate the prawns long. Just 5 minutes makes a notable difference. So start with this then get on with prepping the eggs and slicing the spring onions.
When ready to cook, heat up a large non-stick pan or wok and saute the white parts of spring onions and marinated prawns. About 30 seconds on medium-high heat will do.
Prawns cook very quick! Especially when the shells have been peeled off. After 30 seconds the prawns should be about half cooked, with parts that are still a little translucent (ie, raw). This is the cue to add whisked eggs in.
Scramble the eggs for about 20 or so seconds then add corn kernels.
The key to tasty fried rice is getting direct heat from the pan onto each and every grain.
As such, I like to push the eggs, prawns and corn to the rims of the pan to make room for the rice to get that direct pan heat!
As soon as the rice is in the pan, it's time for consistent stir-frying for about 5 minutes in total to get the rice as tasty as possible. About halfway through, add in some flavour enhancing soy sauce, sugar, salt (or chicken stock powder) and white pepper.
Only a little soy sauce is used and thus it's crucial to keep stirring to make sure it's distributed evenly across the rice.
Just before turning the stove off, stir in the green parts of spring onion to add freshness and subtle aroma.
That's it! Simple, easy and tasty prawn and egg fried rice done in 15 minutes 🙂
You may notice that quite a bit of oil is used to make this recipe (3 tablespoons). The oil, combined with the hot pan/wok is what makes the rice really delicious. I've tried using less oil to make this and it just doesn't taste the same. So only cut back on the oil if you REAAALLLY are that keen on keeping the calories down.
Tips for prawn fried rice success
- Use a large non-stick frypan or wok. Large is key here. Stir-frying rice requires plenty of space to make sure each and every grain touches the hot pan directly. This is why I would not recommend doubling this recipe and cook in one go. If making for more people, you're much better off cook in batches.
- Break apart clumps of rice by flattening with the pack of a spatula. Day-old rice separate really easily (another reason why it's preferred over freshly steamed). Avoid stabbing the rice with the spatula held vertically. This will break the rice grains into small pieces - although no impact the flavour, fully intact grains just looks better!
- Use day-old rice to avoid clumpy fried rice.
- Taste and adjust seasoning to avoid bland mouthfuls! Extra flavour tip: add some chicken or vegetable stock powder.
- Drain corn kernels well to avoid any soggy disappointments. Particularly if you're using canned corn.
Good to know (FAQs)
Here is an easy trick: once cooked, scoop rice onto a large plate or tray in a thin layer. About max 2.5cm/1 inch. Leave it on the kitchen bench for about 20 minutes to allow the steam to evaporate and thus drawing out as much moisture as possible. The rice should be much drier and good for frying.
The easiest and tastiest way to reheat is by stir-frying on the pan again. Even and controlled heating is the way to go!
It's always a bit risky/tricky reheating seafood in the microwave. You can easily overheat and end up with a less than appetising plate of food.
Made this recipe? Let me know your thoughts or questions by dropping a note in the comments section below! I'd love to hear from you 🙂
Happy cooking! - Gen
Prawn Fried Rice
- 3 cups day-old rice (note 1)
- 3 eggs
- 12 peeled, deveined raw prawns
- ½ cup corn kernels
- 1 spring onion finely sliced
- ½ tablespoon soy sauce
- ¼ teaspoon brown sugar or white sugar
- 3 tablespoon neutral tasting oil eg. canola or grapeseed oil
- salt and white pepper OPTIONAL: substitute salt with chicken stock powder for extra flavour
- Marinate prawns with ½ tablespoon of oil and a pinch or two of salt. Set aside.
- Whisk eggs with a pinch of salt then set aside.
- In a large non-stick frying pan or wok, add remaining oil, white parts of the spring onions and marinated prawns. Stir fry on medium-high heat for 30 seconds.
- Pour in whisked eggs, gently stir fry for about 20 seconds. Add and stir in corn kernels. Push contents in the pan to the rims of the pan, making way for rice. Add rice, stir fry for about 3 minutes. (note 2)
- Add soy sauce, sugar, salt (or chicken stock powder) and white pepper. Stir fry for a further 2 minutes.
- Add green parts of the spring onions, stir fry for a final 2 minutes.