Although easy and quick, this fried rice with a twist is a real crowd-pleaser. It’s appealing to both kids and adults and can be spiced up with a drizzle of sriracha or chilli sauce. It’s also super versatile and you can swap out the vegetables to use up whatever’s in the fridge that needs using up, either fresh or frozen. This is a satisfying meal on its own, but you could definitely up the veggies in the dish, or serve it with a super quick Asian-inspired coleslaw that you can whip up in minutes (see below), and spring rolls (also from the freezer!), if you like.
What type of rice is best?
Day-old, cold rice is ideal for fried rice because it’s drier and less sticky, which helps achieve the perfect texture. Long-grain rice, such as jasmine or basmati, works best, but you can also use medium-grain or short-grain rice. Alternatively, you can also use microwave rice to make this an extra quick and easy meal. I’ve also included instructions on how to use freshly cooked rice.
Can I add other vegetables to the fried rice?
Yes! Some great choices would be sugar snap peas, snow peas (mangetout), finely chopped bok choy or choy sum, sliced green beans, baby corn, mushrooms or capsicum (bell pepper). Add up to 2 cups of veg of choice, either fresh or frozen.
What can I serve with it?
While this fried rice is a complete meal on its own, it works beautifully with an Asian-inspired coleslaw (try my Homemade Coleslaw with 1 tablespoon each of all-purpose soy sauce and sesame oil added to the dressing), and spring rolls (which you might also have in the freezer)!
Watch how to make Prawn (Shrimp) Fried Rice
What are some other super quick Asian dishes featuring rice?
If you enjoyed Prawn (Shrimp) Fried Rice, I think you’ll love: Crispy Sweet Chilli ChickenSpring Roll BowlsCrispy Sticky Tofu BowlsSpeedy Beef TeriyakiPeanut Chicken Satay
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300 g (101/2 oz) prawns (shrimp), peeled and deveined (frozen prawns can be used, see note 1) 1 tbsp tamari or all-purpose soy sauce
STIR-FRY
3 tbsp olive oil 1 onion, finely chopped 1 tbsp freshly minced garlic 1 tsp freshly grated ginger 2 cups (270 g) store-bought frozen pea, corn and carrot mix 4 eggs, whisked 3 cups (555 g) cold, cooked rice (preferably day-old), or 450 g (1 lb) microwave rice (see note 2 for freshly cooked rice) 2 tbsp tamari or all-purpose soy sauce 2 tbsp oyster sauce (can be substituted with more tamari or all-purpose soy sauce) 1 tbsp sesame oil 3 spring onions (scallions), sliced Sea salt flakes, to taste Cracked black pepper, to taste
TO SERVE
Extra sliced spring onion (scallion), to garnish Store-bought crispy fried shallots, to garnish (optional) Lime wedges Sriracha or chilli sauce (optional)
Note 2 – Using cold, day-old rice helps prevent the fried rice from becoming mushy. Long-grain rice, such as jasmine or basmati, works best, but you can also use medium-grain or short-grain rice. If you would like to use freshly cooked rice, add it LAST to prevent it breaking up.
Make Ahead
Cook the rice a day ahead and refrigerate it in an airtight container.
Leftovers
Best made and eaten immediately, unless using fresh rice, in which case leftovers can be stored in the fridge for up to 2 days or frozen for up to 2 months. Reheat in the microwave with 1 tablespoon of water to help moisten the rice when reheating.