Spicy Prawn Fried Rice from New Zealand

Total Time
25mins
Prep 15 mins
Cook 10 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Return the prawns to the wok with the cooked rice and snow peas and toss together in the sauces.
  5. Continue stir-frying until the rice and prawns are hot, then carefully stir through the sliced omelette and enjoy.
Most Helpful

5 5

Very nice stir-fry, wonderfully simple and quick, we really enjoyed this. I generally try to have cooked rice in the freezer so that we can enjoy stirfry, this particular batch of rice had had peas and corn added, and it went beautifully with the stirfry!! Thanks so much, BK, this was made for ZWT 8

5 5

Such a wonderful Asian recipe. Great flavors and easy to make! Thanks for offering this really great recipe.

5 5

Yummmmm! We loved this gorgeous dish thanks BK! The only change I made was to toss and heat the rice and prawns, THEN add in the sweet chilli, soy, fish sauce and lime (I'd set them aside earlier in a jug) I figured it would give the rice a better finish. I used the juice of one whole (juicy) lime and love the lift it gave the dish. Something between fried rice, nasi goreng and a one pot rice dish and spectacularly good. Thanks for posting.