Ingredients
Scale
- 400 g cooked rice
- ½ cup oil
- 1 teaspoon butter (optional)
- 10 prawns (or as desired)
- ½ cup onion, finely chopped
- 1 cup mixed vegetables
- 3 eggs
- 3 tablespoons soy sauce (use tamari or non-alcoholic soy alternatives as needed)
- 2–3 tablespoons water
- ¼ cup spring onion, chopped (optional for garnish)
Instructions
- Cook the prawns: Heat half the oil in your pan over medium heat. Toss in the prawns and cook for about 2-3 minutes, flipping once, until they turn a lovely pink. Overcooking makes them rubbery, so pull them out as soon as they’re done and set them aside.
- Brown the onions: Add the rest of the oil to the same pan, crank the heat to high, and toss in the onions. Stir them occasionally until they’re slightly caramelized, which adds a lovely sweetness. Push them to the side of the pan to make space for the eggs.
- Stir-fry the eggs: Crack the eggs directly into the pan. Stir quickly to scramble them, breaking them into smaller pieces with your spatula. Let them cook until just set, but don’t overdo it—soft eggs are easier to incorporate into the rice.
- Combine rice, veggies, and soy sauce: Add the cooked rice, mixed vegetables, and soy sauce to the pan. Stir continuously for 5-10 seconds to let the rice soak up the soy sauce. Then let it sit for a few seconds to develop a light crust before stirring again. If the rice looks a little dry, drizzle in 1-2 tablespoons of water to keep it moist.
- Finish with prawns and spring onions: Toss in the cooked prawns and give everything one final mix. Garnish with chopped spring onions for a burst of freshness, turn off the heat, and serve immediately.
Notes
If you’ve got leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. When reheating, sprinkle a tablespoon of water over the rice and heat it in a pan over medium heat, stirring occasionally. The added water prevents the rice from drying out.
Avoid microwaving if possible, as it can make the rice clump together. If you do use a microwave, cover the dish with a damp paper towel to retain moisture. And remember: reheated rice should always reach an internal temperature of 165°F to ensure it’s safe to eat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner