King Prawn Fried Rice

This seafood dish is incredibly easy to construct and bursting with savory wok flavor—ideal for when you crave the taste of an authentic Chinese takeaway.

Gluten-Free Dairy-Free

Prep Time

20 mins

Cook Time

20 mins

Servings

4 people

Ingredients

• 1 1/2 cups of long grain rice
• 2 1/4 cups of water
• 1 onion
• 1 carrot
• 2 cloves garlic
• 1 tsp chopped ginger
• 4 tbsp vegetable oil
• 500g raw king prawns
• 2 tsp salt and pepper seasoning mix
• 2 tbsp salted peanuts
• 1/2 tsp Chinese 5-spice
• 1/4 tsp sesame seeds
• 1 tsp soy sauce (gluten-free)
• 1 vegetable stock cube or pot
• 3 eggs
• 3 tbsp aromatic sesame oil
• 1 tbsp sriracha sauce
• 2 tbsp sweet chilli sauce
• 1 tbsp smoky BBQ sauce
• 1 tbsp crispy onions
• Extra soy sauce (to serve)

Method

Step 1: Chill Your Rice Base

Boil the long grain rice strands completely ahead of time and spread them across a flat tray to cool down completely before wok frying.

Step 2: Sauté the Base Aromatics

Chop your onion, carrot, garlic cloves, and fresh ginger into small pieces. Heat up the vegetable oil inside a hot wok pan and fry the aromatic base layers for 10 minutes.

Step 3: Season the King Prawns

Stir your dry salt and pepper seasoning rub directly over the raw king prawns until fully coated, then drop the seafood pieces straight into the hot pan.

Step 4: Chop the Peanuts

Chop your salted peanuts down coarsely into small, crunchy fragments.

Step 5: Flash the Crunch Layer

Toss the crushed peanut shards straight into the wok pan layout with the prawns and sauté for 2 minutes.

Step 6: Paint Takeaway Glazes

Add the Chinese 5-spice, sesame seeds, and your soy sauce volume directly into the pan mix.

Step 7: Ribbon Scramble the Eggs

Beat your 3 eggs together inside a bowl and empty them straight into the hot pan space. Stir frequently for 2 minutes to scramble the egg layout into soft ribbons.

Step 8: Toss the Cold Grain Base

Crumble your dry vegetable stock pot cube completely over the pan layer. Dump your cooled boiled rice grains in alongside the sesame oil lines, stir-frying on maximum burner heat.

Step 9: Caramelize the Wok Sauces

Pour in your sriracha, sweet chilli, and BBQ sauces, and toss in the crispy onions. Stir-fry hard for another minute to blend and caramelize the sweet takeaway glaze. Complete with extra sesame oil and soy sauce to serve.

Recipe Tips & Alternatives

You can effortlessly alter this fakeaway staple by replacing the king prawns with any protein of your choice, such as diced chicken or pork strips. For a vegetarian twist, try swapping the seafood out for cubed tofu or Quorn meat alternatives.