Prawn Egg Fried Rice (or Shrimp Egg Fried Rice) with frozen mixed vegetables, a quick and delicious meal that is ready in well under 20 minutes. If you use leftover rice, then that is ready even quicker. Healthy, easy to make, this is the perfect midweek dinner for the whole family.
There is little surprise that Chinese take-aways are so popular. I love these dishes, and enjoy making them at home. It’s actually a lot easier to make them, and you don’t even need a lot of exotic ingredients to make them. Once you have the basic sauce ingredients, the rest can be easy put together.
You can, of course, buy the ready-made sauces, but I find them a bit too sweet or spiced for my taste. Hence why I choose to make my own sauce, it’s way better, and you can control the amount of sauce the dish has.
I love rice, basmati being my favourite by far. And I do love the plain basmati rice, but if you try to reheat it, it’s not as nice though. And that’s the perfect excuse to make this delicious egg fried rice recipe.
I made it with chicken before – Healthy Chinese Chicken Egg Fried Rice Recipe is one of my favourite quick dishes, but prawns (shrimp) work wonderfully well here too. Let’s see how to make it!
HOW TO MAKE PRAWN EGG FRIED RICE
If you don’t have leftover rice, have a look at my recipe on how to cook the perfect basmati rice on the stove top. You can use it as soon as it’s ready, it doesn’t have to be cooled down.
- if your frozen vegetables are not thawed, add them to a pan with enough water to cover them, and boil for 5-7 minutes or until tender
- drain the water and set them aside
- in a large pan of wok, heat up the oil, add half of the chopped spring onions, garlic and ginger, and stir for 30 seconds until fragrant
- add the prawns (shrimp), and stir fry for 2-3 minutes until no longer pink – don’t overcook them, or they will become rubbery
- remove the prawns from the pan and set aside
- in the same pan, add the remaining oil with the rest of the chopped onions, garlic and ginger, and throw in the vegetables
- give them a good stir, and make room for the eggs
- quickly scramble them, then mix together with the vegetables
- add the sauce, prawns and rice, and mix everything well
- garnish with fresh parsley or more spring onions, and serve hot
This dish might sound complicated, but it’s actually so easy to cook at home. Don’t be put off by the rather large list of instructions, they are easy to follow and guarantee you a great result every single time.
If you use cooked prawns, there is no need to cook them again, just go straight to cooking the vegetables, and add the cooked prawns with the rice.
I love egg with my fried rice, but this can be omitted if you don’t like it. Frozen vegetables can be swapped for fresh vegetables, just make sure you cook them to the desired texture, and chop them finely.
Prawns can be replaced with any other seafood of your choice: langoustines, scallops, smoked fish, or any other cooked fish you have around.
The cooked basmati rice can be swapped for brown rice, or long grain rice, just keep in mind that if you cook them fresh, they will take longer to cook than the basmati rice, and will require a bit more water. Other than that, enjoy this simple, but yummy dish, it can’t get any better. Nor easier.
If you’ve tried my PRAWN EGG FRIED RICE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Prawn Egg Fried Rice with frozen mixed vegetables, a quick and delicious meal that is ready in well under 20 minutes. If you use leftover rice, then that is ready even quicker. Healthy, easy to make, this is the perfect midweek dinner for the whole family.
- 2 cups cooked basmati rice
- 1 cup uncooked prawns
- 1 cup frozen vegetables (thawed)
- 2 eggs
- 4 spring onions
- 4 cloves of garlic
- 2 tsp ginger paste
- 2 tbsp vegetable oil
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1/2 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1/2 tsp sugar
Chop the spring onions and garlic.
Heat up one tablespoon of vegetable oil in a large pan of work, add half of the spring onions, garlic and ginger, and stir them for 30 seconds until fragrant.
Add the prawns, and stir fry them for 2-3 minutes until no longer pink.
Remove them from the pan and set aside.
In the same pan, add the rest of the spring onions, garlic and ginger, and throw in the vegetables.
Give them a good stir, then make room for the eggs.
Scramble them eggs quickly, then mix them with the vegetables.
To make the sauce, combine the soy sauces, sesame oil, vinegar and sugar, and add everything to the pan.
In go the prawns and rice, and mix everything well.
Garnish with fresh parsley or more spring onions - optional.