Chinese · Lunch
Cantonese Prawn Fried Rice
Day-old jasmine rice wok-tossed with plump prawns, egg, and spring onion in a light soy and sesame glaze, a Cantonese takeout icon.
$
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
18gFat
58gCarbs
2gSugar
1gFiber
680mgSodium
215mgChol
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Instructions
1
Prep
Peel and devein 300g prawns. Beat 4 large eggs. Mince 4 garlic cloves and grate 1 tsp ginger. Slice 4 spring onion stalks, separating white and green parts. Mix 3 tbsp light soy, 1 tsp dark soy, 1 tsp sesame oil, and 0.5 tsp white pepper in a bowl.
2
Sear
Heat 2 tbsp neutral oil in a wok over high heat until smoking. Stir-fry prawns 2–3 minutes until pink and curled. Remove and set aside.
3
Saute 1
Add remaining 2 tbsp oil. Pour beaten eggs in, scramble 30–40 seconds until just set. Push to the side.
4
Saute 2
Add white spring onion, garlic, and ginger; toss 20–30 seconds until fragrant. Add cold rice, spread and press firmly. Leave untouched 1–2 minutes for a light crust.
5
Finish
Toss rice vigorously 2–3 minutes until each grain separates. Return prawns, pour soy glaze over, toss 1–2 minutes until glossy and coated.
6
Plate
Scatter green spring onion over the fried rice and serve immediately while hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) cooked jasmine rice
- 300g (10.6 oz) raw shrimp
- 4 large eggs
- 4 scallions
- 8 garlic cloves
- 1 tsp fresh ginger
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 0.5 tsp white pepper
- 4 tbsp neutral oil