This savory dish combines the fluffy goodness of fried rice with the succulent flavor of prawns. It’s a staple in many Asian cuisines, particularly in Chinese and Thai cooking, and is beloved for its rich taste and versatility.
Ingredients
- 1 cup of brown rice, cooked
- 8 oz of prawns, peeled and deveined
- 2 tablespoons of olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup of mixed vegetables (such as peas, carrots, and bell peppers), diced
- 2 large eggs, lightly beaten
- 3 tablespoons of low-sodium soy sauce
- 1 tablespoon of sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Prepare the Rice:
- Cook the brown rice according to package instructions, then set aside. It’s best to use chilled rice for fried rice recipes, so consider cooking the rice ahead of time.
- Cook the Prawns:
- In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat.
- Add the prawns and cook for about 2-3 minutes until pink and opaque. Remove from the pan and set aside.
- Sauté the Vegetables:
- In the same pan, add the remaining tablespoon of olive oil.
- Sauté the onion and garlic until fragrant, about 2 minutes.
- Add the mixed vegetables and cook for another 3-4 minutes until soft.
- Scramble the Eggs:
- Push the vegetables to one side of the pan and pour the eggs into the empty space.
- Scramble the eggs until fully cooked, then mix them with the vegetables.
- Combine Ingredients:
- Add the cooked rice and prawns back to the pan.
- Pour in the soy sauce and sesame oil, stirring everything together until well combined.
- Season and Serve:
- Season with salt and pepper to taste.
- Garnish with chopped green onions before serving.
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
- Calories: 320
- Protein: 22g
- Carbohydrates: 30g
- Dietary Fiber: 4g
- Sugars: 3g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 150mg
- Sodium: 520mg