5 Reviews

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

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Karen Elizabeth August 07, 2012

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

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Member #610488 August 05, 2012

We so enjoyed this delicious shrimp fried rice. I had cooked rice in the fridge and it made this dish go so much faster. Loved all of the ingredients -- wish I had more of this wonderful dish leftover.

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DailyInspiration June 01, 2015

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.

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JustJanS October 12, 2012

Made for ZWT-8, this delicious stir-fry seems to have a decidedly more Asian influence than an Australian or New Zealand identity, but I suspect the prawns make it a product of "cuisine fusion". That said, it's most definitely a palate-pleasing & ingredient-friendly quick-fix that would be easily made on a week night. I had all the ingredients on-hand & esp liked the use of lime vs lemon. Versatility always gets high marks from me & this would be easily expanded by adding mushrooms or water chestnuts. You could even add chicken or use a different meat altogether. It's just a darned good recipe & was a good choice for DH & I to end this leg of the Tour. Thx for sharing this recipe w/us.

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twissis August 10, 2012
Spicy Prawn Fried Rice from New Zealand