Healthy shrimp fried rice

Why you'll love this recipe

This healthy shrimp fried rice tastes better than takeaway and is ready in 30 minutes. Loaded with prawns and vegetables, it's a balanced meal in one delicious bowl.

Ingredients

For the rice:

• 500g cooked and cooled jasmine rice (day-old is best)
• 400g raw prawns, peeled and deveined
• 3 eggs, beaten
• 2 tablespoons sesame oil

For the vegetables:

• 150g frozen peas
• 2 carrots, diced small
• 4 spring onions, sliced
• 3 cloves garlic, minced

For the sauce:

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil

Instructions

1. Cook the prawns: Heat 1 tablespoon sesame oil in a wok over high heat. Add prawns and cook 2-3 minutes until pink. Remove and set aside.

2. Scramble the eggs: Push any remaining oil to the side. Add beaten eggs and scramble until just set. Remove and set aside with prawns.

3. Cook the vegetables: Add remaining sesame oil to wok. Stir-fry carrots for 2 minutes, then add peas and garlic. Cook another minute.

4. Add the rice: Add cold rice to the wok. Stir-fry for 3-4 minutes, breaking up any clumps, until rice is hot and starting to crisp slightly.

5. Combine everything: Return prawns and eggs to wok. Add sauce ingredients and toss everything together for 1-2 minutes.

6. Serve: Garnish with spring onions and serve immediately.

Tips for success

• Use cold rice: Day-old refrigerated rice fries best without getting mushy.
• High heat: Keep the wok very hot for that signature fried rice taste.
• Don't overcrowd: Work in batches if your wok is small.

Variations

• Chicken: Replace prawns with diced chicken breast.
• Vegetarian: Use extra-firm tofu and edamame.
• Pineapple: Add diced pineapple for a Hawaiian twist.

Storage

Refrigerate for up to 3 days. Reheat in a hot wok or pan with a splash of water.