Best Spicy Prawn Fried Rice From New Zealand Recipes

PRAWN FRIED RICE

Prawn Fried Rice image

Ditch the takeaway and make restaurant-quality flavourful prawn fried rice at home! Take under 20 minutes to make everything from scratch.

Provided by Khin

Number Of Ingredients 16

Ingredients

3 cup Cooked rice (about 200g ( or one heap bowl cold rice ) see details in note)
200 g Tiger prawns (Or king prawns ( peeled and deveined ))
¼ tsp Salt
¼ tsp White pepper powder (or black pepper )
1 tsp Shao Xing Cooking Wine (see details in note)
2 Egg (whisked)
1 tbsp Garlic (Finely chopped)
½ Onion (Cut small dices ( about 50 g / ½ cup ))
1 Carrot (cut small dices ( about 50 g / ½ cup ))
½ cup Green Peas (Frozen green peas ( about 50 g ))
2 Spring Onions (( Scallions ) Cut thin slices)
2 tbsp Vegetable oil (Or neutral flavour oil)
2 tbsp Oyster Sauce
2 tbsp Light soy sauce (Or regular soy sauce/ all purpose soy sauce)
1 tsp Sesame oil
¼ tsp White pepper (or black pepper )

Steps:

First season the prawns with salt, white pepper and Chinese cooking wine and set it aside. Add a pinch of salt in the eggs, whisk and set it aside.
Heat the wok/pan into medium-high heat, add 1 tbsp of oil, stir fry the prawns for few seconds and follow with the chopped garlic. Cook for another 1-2 minutes and push it one side of wok.
Drizzle 1 tsp of oil and add the whisked eggs in. Once the egg is set in the bottom, scramble it into small pieces. Remove the prawns and egg from wok and set it aside.
In the remaining wok, add 1 tbsp of oil add chopped onions and stir for few seconds, then add the carrots and green peas and cook for 2 minutes or until cook through.
Next add the rice and pour the sauce over the rice and fry with high heat for 2-3 minutes or until the sauce dry out. Place the prawns and eggs back in the wok and toss well to combine everything evenly and continue stir fry for another 1 minute.
Turn off the heat and sprinkle the chopped spring onions. Transfer to serving to serving plate and serve immediately.

Nutrition Facts : Calories 647 kcal, Carbohydrate 80 g, Protein 30 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 290 mg, Sodium 2445 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

SPICY PRAWN FRIED RICE FROM NEW ZEALAND

Spicy Prawn Fried Rice from New Zealand image

This recipe has been submitted for play in ZWT8 - Australia/New Zealand. The recipe was found at Wattie's - Food in a Minute website. Love Asian food but haven't tried making it yourself? This tasty fried rice dish with succulent prawns, Asian sauces and a chilli kick is a great place to start. Reheating cooked rice requires caution due to a bacterium that can cause food borne illness. When dealing with cooked rice you should refrigerate as soon as cooled and do not reheat more than once. Because this recipe uses cooked rice it should not be reheated again. Discard any leftovers.

Provided by Baby Kato

Categories Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 eggs, lightly beaten
1 (450 g) bag shrimp, frozen, raw, thawed
1 tablespoon sesame oil
2 spring onions, sliced
1 garlic clove, crushed
1/2 cup Thai sweet chili sauce, sweet
1 tablespoon dark soya sauce
1 tablespoon fish sauce (optional)
lime juice (1 lime or may substitute 1 lemon)
3 cups cooked rice
100 g snow peas, trimmed, thinly sliced

Steps:

1. Pour the beaten eggs into a hot, lightly greased frying pan and cook for 1-2 minutes until eggs are set, then turn the omelette onto a chopping board, cool, roll up and slice thinly.
Pat prawns dry with paper towels and heat sesame oil in a wok or open deep frying pan, add the prawns and cook until they turn pink, then set aside and keep warm.
Add spring onions and garlic and stir-fry over medium heat for 1 minute, next add the sweet thai chilli sauce, dark soya sauce, fish sauce and lime juice.
Return the prawns to the wok with the cooked rice and snow peas and toss together in the sauces.
Continue stir-frying until the rice and prawns are hot, then carefully stir through the sliced omelette and enjoy.