Fried Rice for the Entire Family

Growing up in Asia, I have loved Chinese fried rice since I was little. 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 a student, 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 – although without prawns because I couldn’t afford them! Even today, fried rice is still a regular in our meal plans, especially on busy weeknights because it’s so fast and easy to make!

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 little girls love fried rice with prawns – and we even manage to convince them to eat “the green stuff” sometimes. As long as there is egg and shrimp, they’re 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!

Which Vegetables Work Well for Fried Rice?

The classic Chinese fried rice typically has:

• Carrots
• Peas
• Spring onion
• Onion
• Egg

Classic fried rice is typically served vegetarian style if it’s a side dish 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 late in the week where we have left over rice and vegetables from the week’s meal plan. You can definitely add other vegetables, such as:

• Zucchini
• Leek
• Mushrooms
• Cabbage
• Corn or baby corn

Recipe FAQ

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.

 

Recipe

30 Minute One-Pot Fried Rice with Prawns

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Super easy fried rice with prawns. Only requires one pot and dinner will be ready in 30 minutes!

Time: 30 minutes mins

Difficulty: Moderate

Yield: 4 servings

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Ingredients

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• 200 g prawns (fresh or thawed)
• 1 clove of garlic
• 200 g carrots
• 1 onion
• 2 spring onions
• 1 tsp freshly grated ginger
• 150 g peas (frozen is fine)
• 3 eggs
• 4 tbsp soy sauce
• 1 tbsp sesame oil
• 4 dl cooked sticky rice (cold)
• Oil for frying (e.g. canola oil)

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Instructions

• 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.
  200 g prawns, 1 clove of garlic, Oil for frying
• Peal and dice the carrots. Chop onion and spring onion. Whip eggs with a fork in a small bowl.
  200 g carrots, 1 onion, 2 spring onions, 3 eggs
• Roast the garlic, ginger, onion, carrots and peas 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.
  150 g peas, 1 tsp freshly grated ginger
• Add spring onion, cold sticky rice, soy sauce and sesame oil to the skillet and mix well.
  4 tbsp soy sauce, 1 tbsp sesame oil, 4 dl cooked sticky rice
• Add the prawns and serve immediately.

Notes

*It's ideal to use left over rice for this dish. Cold rice will ensure that rice and vegetables don't clump together. You can also use freshly cooked rice but they need to cool off before using.

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