Warming the pans while your page comes together
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A fast weeknight fried rice that puts leftover rice and a bag of frozen prawns to good use — everything hits one hot pan and dinner is on the table in under 25 minutes.
Hanna Jónsdóttir
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Prep everything before you turn on the heat, since fried rice cooks fast: chop the spring onions, keeping the white and green parts separate, mince the garlic and ginger, grate or finely chop the carrots, pat the prawns dry, and beat the eggs lightly. Use cold, cooked rice — ideally cooked and chilled the day before, since warm rice turns mushy in the pan.
Heat the oil in a large frying pan or wok over high heat. Fry the garlic, ginger and the white parts of the spring onion for about 30 seconds, until fragrant.
Add the carrots and frozen peas and stir-fry for 2 minutes, until the vegetables are hot through and starting to soften.
Push the vegetables to one side, pour the eggs into the empty space, let them set for a moment, then stir gently until just cooked.
Add the prawns and heat through for 1-2 minutes — they're already cooked, so just warm them; overcooking will make them rubbery.
Add the cold rice, breaking up any clumps with a spatula. Stir-fry over high heat for 3-4 minutes, stirring often so the grains get direct contact with the hot pan.
Pour in the soy sauce and stir well so the colour and flavour spread evenly. Season to taste with salt and pepper.
Turn off the heat, stir in the sesame oil and scatter the green spring onion tops over the top. Serve immediately, while hot.
Per serving
543
kcal
Calories
28.7
g
Protein
15.1
g
Fat
71.8
g
Carbs
3.4
g
Fiber
Keeps in the fridge in an airtight container for up to 2 days. Reheat thoroughly in a hot pan or the microwave before serving. Freezing isn't recommended — the egg and prawns turn rubbery once thawed.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
