If you are looking for an easy weeknight dinner recipe that incorporates day-old rice, you need to try this chinese prawn (shrimp) fried rice recipe.
Ingredients for Chinese Prawn Fried Rice
Before making this recipe, make sure you have all the ingredients you need. Swaps and alternatives are listed below next to each ingredient.
- Day-old rice: The best rice option is Japanese rice, but jasmine rice will work as well.
- Shrimp (prawns): Jumbo or large shrimp will work best.
- Salt: Kosher, sea salt or table salt is fine.
- White pepper: Or black pepper if you don’t have white.
- Eggs: Or an egg substitute if desired.
- Garlic: Fresh or jarred in fine.
- Ginger: You can use ground ginger as an alternative.
- Onion: Yellow, white, red or sweet onion is fine.
- Sake: Or Chinese cooking wine.
- Diced carrots: Fresh or frozen is fine.
- Green peas: Fresh or frozen is fine.
- Spring onions: Aka green onions.
- Canola oil: Or any neutral oil like sunflower, avocado or vegetable oil.
- Sesame seeds: Optional
The sauce:
- Oyster sauce: You can replace it with soy sauce if needed.
- Soy sauce: I use low sodium, but the regular stuff, tamari or coconut aminos is fine.
- Sesame oil: You can omit if desired.
How to make Chinese Prawn Fried Rice
A day before making this recipe, prepare the rice in a rice cooker or pot on the stove. Store the rice in an airtight container in the refrigerator until you are ready to make the fried rice.
In a large frying pan or large wok over medium heat, add one tbsp oil. Once hot, add the prawns (shrimp), sake, a pinch of salt and white pepper, garlic and ginger. Cook for about 2-3 minutes, until the shrimp is pink and no longer translucent. Cooking time may vary depending on the size and material of your pan. Transfer the cooked prawns to a separate bowl.
In the same pan, add the remaining oil. Once hot, add the beaten eggs. Stir fry until fully cooked and add to the bowl with shrimp. Add the onion, carrots and peas to the pan. Stir fry for a couple of minutes or until softened.
While the vegetables are cooking, combine the oyster sauce, soy sauce and sesame oil in a small bowl and whisk. Then add the cooked rice, sauce, shrimp, eggs and spring onions to the pan. Toss the ingredients together until well combined, then serve. Top with sesame seeds if desired. For the best results, serve while warm.
Swap ideas for shrimp
The great part of this recipe is that you can use a variety of proteins as a replacement to the shrimp (prawns). Some options include chicken, ground pork, tofu, sliced beef, bacon or spam. The process for incorporating these proteins in this fried rice is going to be the same, you just may need to adjust the cook time based on the protein to choose to ensure it’s fully cooked.
Where to find oyster sauce
You should be able to find oyster sauce at your local grocery store. But if you are at a location that doesn’t carry many international or Asian foods, you may have to go to an asian grocery store or order online.
Here are a few options if you want to purchase oyster sauce online (affiliate links):
Is fried rice good for you?
It depends. Typically, fried rice is high in fat and not the most nutrient dense option. But, this fried rice is lower in fat compared to what you’d get at a restaurant, plus the amount of sodium can be adjusted based on your own preferences.
One serving of this recipe is around 500 calories and contains 28 grams of protein and 3 grams of fiber. It’s a good source of B vitamins, folate, vitamin A, C, E, K, calcium, iron, magnesium, potassium, selenium and zinc.
What to serve this with
This recipe is pretty balanced as it is since it contains protein, grains, vegetables and healthy fats. But, the whole recipe only contains about one cup of vegetables, so I would recommend adding an additional side dish of vegetables or a plate of fruit to round out the meal.
How to store the leftovers
If you have leftovers, I recommend storing them in an airtight container. They should last in the refrigerator for up to 2-3 days. The reason why I would recommend consuming it in this time frame is to reduce your risk of Bacillus cereus, which is associated with leftover rice dishes.
I also recommend transferring the fried rice to the refrigerator within two hours of preparing it. This will also reduce the risk of contracting food borne illness.
Similar / Latest Recipes
Chinese Prawn (Shrimp) Fried Rice Recipe
Ingredients
- 3 cups cooked rice
- 1/2 lb shrimp
- 1 tbsp sake
- salt to taste
- white pepper to taste
- 2 eggs whisked
- 2 cloves garlic minced
- 1 tsp ginger grated
- 1/2 onion diced
- 1/2 cup carrots diced
- 1/2 cup green peas
- 3 spring onions/green onions chopped
- 2 tbsp canola oil
The Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- A day before making this recipe, prepare the rice in a rice cooker or pot on the stove. Store the rice in an airtight container in the refrigerator until you are ready to make the fried rice.
- In a large frying pan or large wok over medium heat, add one tbsp oil. Once hot, add the prawns (shrimp), sake, a pinch of salt and white pepper, garlic and ginger. Cook for about 2-3 minutes, until the shrimp is pink and no longer translucent.
- In the same pan, add the remaining oil. Once hot, add the beaten eggs. Stir fry until fully cooked and add to the bowl with shrimp.
- Add the onion, carrots and peas to the pan. Stir fry for a couple of minutes or until softened.
- While the vegetables are cooking, combine the oyster sauce, soy sauce and sesame oil in a small bowl and whisk.
- Then add the cooked rice, sauce, shrimp, eggs and spring onions to the pan. Toss the ingredients together until well combined, then serve. Top with sesame seeds if desired. For the best results, serve while warm.
