Prawn fried rice
Quick, restaurant-style Chinese prawn fried rice with juicy prawns, fragrant ginger and garlic, spring onions and a glossy soy–oyster finish.
This prawn fried rice is the fuss-free answer to restaurant cravings at home — juicy prawns, fragrant ginger and garlicky rice with that irresistible glossy finish from soy and oyster sauce. It sings when you use chilled, day-old rice so the grains stay distinct; make it for a speedy midweek supper or when you need to show off with minimal effort.
Ingredients
- 300 g long-grain rice
- 400 g raw peeled prawns
- 2 eggs
- 45 ml vegetable oil
- 5 ml sesame oil
- 30 ml light soy sauce
- 15 ml oyster sauce
- 5 ml dark soy sauce — optional, for colour
- 100 g frozen peas — thawed
- 4 spring onions — thinly sliced
- 3 garlic cloves — finely chopped
- 20 g fresh ginger — grated
- 1 brown onion — finely diced
- 15 ml toasted sesame seeds
- 5 ml salt
- 0 ml black pepper
Instructions
Rinse the long-grain rice in a fine sieve under cold running water until the water runs clear. Drain well.
Put the rinsed rice in a medium saucepan with 600 ml cold water and 0.25 tsp salt. Bring to the boil on the hob, then reduce to a gentle simmer, cover and cook for 15 minutes or until the water is absorbed and the rice is just tender.
Uncover, fluff the rice with a fork and spread it thinly on a large baking tray. Chill in the fridge until cold for at least 2 hours (overnight is fine). Cold rice fries up separately and gives the right texture.
While the rice chills, toss the raw peeled prawns with 0.25 tsp salt, a grind of black pepper and 1 tsp light soy sauce in a bowl. Leave to sit for 10 minutes.
Prepare the other ingredients: finely dice the brown onion, slice the spring onions (white and green parts separated if you like), finely chop the garlic cloves and grate the fresh ginger. Beat the eggs with a small pinch of salt.
Heat 1 tbsp vegetable oil in a large frying pan over a high hob. Add the beaten eggs and quickly scramble until just set but still soft, about 45–60 seconds. Transfer the scrambled egg to a plate and set aside.
Wipe the pan, return it to high heat and add the remaining 2 tbsp vegetable oil. Add the prawns and stir-fry until just pink and opaque, about 2–3 minutes depending on size. Remove prawns to the plate with the eggs.
Add the brown onion, garlic cloves and fresh ginger to the hot pan and stir-fry for 1–2 minutes until softened and fragrant.
Turn the heat to high, add the chilled long-grain rice and frozen peas. Break up any clumps and stir-fry for 3–4 minutes until the rice is heated through. Pour over the light soy sauce, oyster sauce, dark soy sauce (if using) and sesame oil, tossing constantly so the sauces coat the rice evenly and it gets a slight glaze.
Return the prawns and scrambled egg to the pan, add the spring onions (reserve a few greens for garnish), and toss for 30–60 seconds to combine. Check seasoning and add more salt or light soy if needed. Finish with a grind of black pepper and a sprinkle of toasted sesame seeds. Serve immediately.
Tips
- Use cold, dry rice — spread freshly cooked rice on a baking tray and chill if you don’t have leftover rice.
- Keep the pan very hot and stir constantly so ingredients fry rather than steam; work in batches if your pan is small.
- Scramble the eggs quickly and remove them before they overcook; you’ll add them back at the end so they stay tender.
- Don’t overcrowd the pan with prawns; cook them quickly on high heat and remove immediately to avoid toughness.
- Make ahead: cook the rice and prep veg up to a day in advance; assemble and fry just before serving.
Substitutions
raw peeled prawns → cooked peeled prawns, added at the end just to heat through (same weight)
Stays closelong-grain rice → jasmine rice, same weight (300 g) — slightly more fragrant and softer
Stays closelight soy sauce → tamari, same quantity, for a gluten-free version
Stays closeoyster sauce → vegetarian mushroom oyster sauce, same quantity — flavour is similar but less briny
Noticeably different
Nutrition
Per serving · estimated
- 470
- Calories
- 27 g
- Protein
- 59 g
- Carbs
- 14 g
- Fat
- 4 g
- Fibre
- 4 g
- Sugar
- 800 mg
- Sodium
FAQ
Can I use leftover cold rice?
Yes — leftover cold rice is ideal. If using freshly cooked rice, spread it on a baking tray and chill until cold for the best texture.
How do I stop the rice from sticking?
Rinse rice well before cooking, use chilled rice, plenty of hot oil and a very hot pan. Stir constantly and avoid steaming the rice by keeping the lid off.
Can I freeze prawn fried rice?
You can freeze it, but texture suffers slightly. Cool completely, pack into airtight containers and freeze up to 1 month. Reheat thoroughly in a hot pan.
Why is my fried rice mushy?
Mushy rice usually means the rice was too wet or cooked while warm. Use drier, chilled rice and avoid adding too much sauce at once.
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