I grew up in Asia, and ever since I was little I have been mad about Chinese fried rice. My mom used to make it for dinner all the time and it was one of the first dishes that I learned to cook all by myself. When I was studying I had fried rice several times a week because I could easily make a big batch with cheap vegetables and it would last me for days – of course without prawns, because I couldn’t afford them! And fried rice is still a regular on our meal plans. Particularly on busy week nights because it is so fast and easy to make!
Fried rice for the whole family
Besides the brilliant fact that fried rice is really fast and easy to make, fried rice is also a dish that is popular with most kids. Our 3 year old Maya loves fried rice with prawns – and we even manage to convince her to eat “the green stuff” sometimes. As long as there is egg and shrimp, she’s pretty happy!
Fried rice is such a great wholesome weeknight meal. It works really well for emptying out the fridge to use up left over rice and vegetables. The only thing that really takes time with this dish is chopping the vegetables. Once that’s done you’re basically ready to cook the veggies and add your eggs and sauce.
My best tips for perfect fried rice
- Use cold rice, ideally cooked the night before. This ensures that rice and vegetables don’t clump.
- Chop the vegetables into really tiny pieces. It takes time but will give your fried rice the perfect texture.
- Use a high quality soy sauce. It works wonders for the flavor of your dish!
What can you put in fried rice?
Classic Chinese fried rice typically have:
- Spring onion
Classic fried rice are typically served vegetarian style if they are served as a side or with chicken or prawns if it’s the main course. That said, fried rice is such a great dish for emptying the fridge because you can basically use whatever you have on hand that will cook well stir-fry style! We often make fried rice later in the week where we have left over rice and vegetables from the week’s mealplan. You can definitely add other vegetables, such as:
- Corn or baby corn
Can I leave out the shrimp?
Yes, you can definitely make vegetarian fried rice. Or you can substitute shrimp with e.g. chicken.
Why are cold rice best?
Cold rice don’t clump together the way hot or warm rice do. You can use rice that you have just cooked but the texture will be a little off.
Can I give the dish some more oomph?
Yes, you can add sriracha to the sauce to give it a little something extra.
One-pot fried rice with prawns
- 200 g prawns (fresh or thawed)
- 1 clove of garlic
- 200 g carrots
- 1 onion
- 2 spring onions
- 1 tsp fresh grated ginger
- 150 g fine peas (frozen is fine)
- 3 egg
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 4 dl cold cooked sticky rice
- Oil for roasting (e.g. canola oil)
- Prepare the prawns by cleaning them and removing the intestines. Press or finely chop the garlic. Let the garlic simmer in some oil in a large skillet or wok. Add the prawns and let them simmer for 1 minute on each side. Transfer the prawns to a plate and set aside. Pour out any residual liquid from the skillet.
- Peal and dice the carrots. Chop onion and spring onion. Whip eggs with a fork in a small bowl.
- Roast the garlic, onion, carrots and fine pees in oil in the skillet for 2 minutes. Scrape the vegetables to one side. Add the whipped egg to the empty side of the skillet and stir so you get scrambled eggs. Stir the egg together with the vegetables and chop it up a little, so everything is mixed with small pieces of egg.
- Add spring onion, cold sticky rice, soy sauce and sesame oil to the skillet and mix well.
- Add the prawns and serve immediately.
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