Prawn Fried Rice is one of those dishes we made often. It’s easy to cook, and comforting to eat. On the busy days, Prawn Fired Rice is perfect to whip up for lunch and dinner. And believe it or not, we even have it for breakfast.
Today I’m going to break my golden rule of cooking simple food. I know I say this too many times that I don’t like to see baby corns, bell peppers, green peas, and other funky vegetables in my fried rice. The basic rustic rice with a little meat and eggs in greasy garlic oil and soy sauce with spring onion on top is the best fried rice in my opinion. But Sadik wants more veggies in his lunch box, so today, I decided to mix everything in his fried rice.
I have to admit that breaking the rules can be fun and good sometimes. The lovely colorful veggies really add a wonderful texture and flavor in to this fried rice. They also increase nutritional value into the meal. We love it.
Colorful Prawn Fried Rice
(for 3-4 servings)
4 cups cooked rice
400 gm prawns- peeled and deveined
3 cloves garlic- chopped
¼ red bell pepper- diced
½ yellow bell pepper- diced
¼ cup fresh corn kernels
¼ cup diced carrot
1 tomato – Sliced
1 spring onion- chopped
2 tbsp light soy sauce
¼ tsp sugar
Salt to taste
1 tbsp vinegar
2 tbsp sunflower oil
In the large pan, heat oil and saute garlic until aromatic.
Add prawns and sprinkle a pinch of salt on them. Stir for 1 minute.
Add bell peppers, carrot and corn kernels. Stir fry for 30 seconds.
Now add tomato, rice, soy sauce, sugar, vinegar and salt to taste.
Stir well until everything is mixed, and the rice is well seasoned.
Add some spring onion and give it a quick stir. Then turn off the heat and serve hot.