ONE-PAN SPICY PRAWNS AND RICE RECIPE BY TASTY
Here's what you need: onion, garlic, red chili, red pepper, chorizo, turmeric, salt, pepper, long grain rice, water, pea, prawn
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fry the onions, garlic, chilli, and red pepper with a little olive oil.
- Add the chorizo after a minute.
- Stir in the turmeric, salt, pepper, and long grain rice.
- Pour in the water and simmer for 20 minutes.
- Stir in the peas and prawns until prawns are pink and no longer translucent, about 3-4 minutes.
- Enjoy!
Nutrition Facts : Calories 414 calories, Carbohydrate 54 grams, Fat 11 grams, Fiber 3 grams, Protein 22 grams, Sugar 6 grams
PRAWN FRIED RICE RECIPE BY TASTY
Here's what you need: prawn, garlic, bell peppers, soy sauce, large onion, salt, rice
Provided by Christine Loy
Yield 3 servings
Number Of Ingredients 7
Steps:
- In a pan, heat 1 tb oil. When hot, fry the onion until soft.
- Add the garlic and fry for a minute.
- Add the prawns and fry until they turn pink.
- Add the peppers and fry for a minute or until peppers are tender.
- Add the rice, soy sauce and salt, and mix well. Cover and let cook on low heat for 2 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 55 grams, Fat 1 gram, Fiber 3 grams, Protein 14 grams, Sugar 8 grams
EASY HOMEMADE SHRIMP FRIED RICE
This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.
Provided by MonkeyMama
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
- Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
- Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
- Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.
Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g
SHRIMP FRIED RICE
This delectable shrimp fried rice is filled with color and taste that makes it vanish fast. Our family of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when you need a different main dish or brunch item. -Sandra Thompson, White Hall, Arkansas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm., Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired.
Nutrition Facts : Calories 332 calories, Fat 12g fat (6g saturated fat), Cholesterol 236mg cholesterol, Sodium 422mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein.
PRAWN FRIED RICE
Make this easy Asian-inspired dish in just 30 minutes. It's healthy and low in calories but big on flavour, making it perfect for a speedy family supper
Provided by Esther Clark
Categories Dinner, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice.
- Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry the onion for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and vinegar, then finish with the spring onions scattered over.
Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium
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- First season the prawns with salt, white pepper and Chinese cooking wine and set it aside. Add a pinch of salt in the eggs, whisk and set it aside.
- Heat the wok/pan into medium-high heat, add 1 tbsp of oil, stir fry the prawns for few seconds and follow with the chopped garlic. Cook for another 1-2 minutes and push it one side of wok.
- Drizzle 1 tsp of oil and add the whisked eggs in. Once the egg is set in the bottom, scramble it into small pieces. Remove the prawns and egg from wok and set it aside.
- In the remaining wok, add 1 tbsp of oil add chopped onions and stir for few seconds, then add the carrots and green peas and cook for 2 minutes or until cook through.
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