Shrimp Fried Rice
Who said rice always has to be the boring side dish? Here, it takes centre stage, and it does so brilliantly! This dish is full of Asian-inspired flavours and deliciousness.
Ingredients
- 6 large raw prawns shell-on (optional)
- 500 grams raw peeled and deveined prawns
- 3 Tbsp olive oil
- 2 Tbsp fresh ginger finely chopped
- 2 garlic cloves finely chopped
- 1 –2 hot chillies deseeded and finely chopped
- 300 grams mixed stir-fry vegetables
- 85 grams frozen sweetcorn
- 250 grams brown rice
- 2 large eggs
- 2 Tbsp sesame oil
- 300 grams edamame soybeans weighed in their pods
- 3 Tbsp soy sauce
- 3 Tbsp sweet chilli sauce
- Salt and freshly ground black pepper
Instructions
- Cook the brown rice according to the packet instructions. Drain well and set aside to cool slightly.
- Prepare the edamame according to the packet instructions. Remove the beans from their pods and set aside.
- Heat the olive oil in a large wok or frying pan over high heat. Add the ginger, garlic and chillies and stir-fry briefly until fragrant.
- Add the peeled prawns and stir-fry for a few minutes, until they turn pink and are cooked through. Transfer them to a plate and set aside.
- Add the mixed vegetables and sweetcorn to the same wok. Stir-fry for a few minutes, stirring frequently, until the vegetables have softened slightly but still retain some crunch.
- Push the vegetables to the sides of the wok and add the eggs to the centre. Scramble them until cooked, breaking them into small pieces.
- Add the brown rice, edamame and prawns. Pour in the soy sauce, sweet chilli sauce and sesame oil. Toss everything together and cook for a few minutes, until all the ingredients are heated through and the flavours are well combined.
- Taste and season with salt and pepper, if needed.
- If using the large shell-on prawns for garnish, cook them separately in a frying pan with a little olive oil until they turn pink and are cooked through.
- Serve the fried rice immediately, garnished with the large prawns, if using.