I love fried rice but I never order when I eat out, it’s usually coated in greasy oil and lacking in vegetables. This is made with brown rice and includes a bunch of veggies to make it a nourishing meal.
If you have leftover rice from a previous meal, it will come together in no time at all. It’s such a simple meal but it’s surprisingly satisfying and if you’ve got a large family to feed or love leftovers, this recipe is perfect. It’s also highly adaptable, you could experiment by adding different vegetables and protein.
Prawn Fried Rice
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 2 cups brown rice
- 1 white onion, diced
- 1 tablespoon coconut oil
- 6 cloves of garlic, minced (3 for vegetables & 3 for prawns)
- Juice of one lime
- 400g uncooked prawns
- 1 tablespoon ginger, minced
- 1 zucchini, cubed
- 1 cup frozen peas
- ½ cup mushrooms, cubed
- 1 red pepper, diced
- 3 eggs
- 2 tablespoons chilli flakes
- 2 tablespoons tamari
- Spring onions, to garnish
Directions
- Cook the rice, strain and set aside
- Heat coconut in a wok on a medium heat and fry the onion, garlic, ginger, zucchini, red pepper and mushrooms for around 10 minutes or until vegetables are cooked
- Add lime juice and 3 cloves of garlic to a mixing bowl, add the prawns and coat well
- Add to a frying pan with a little coconut oil and cook the shrimps for a few minutes until they turn red
- Add rice to the wok with the vegetables and mix well
- Push the fried rice away from one side of the wok, crack the egg and leave it to cook for around a minute. Then scramble the egg until it is cooked and mix throughout the rice. Do the same for the remaining two eggs
- Add peas and season with tamari, pepper and chilli flakes
- Serve with the cooked shrimps and a sprinkling of spring onions
