Description
A fast, flavorful fried rice loaded with juicy prawns, fluffy eggs, mixed vegetables, crunchy cashews, and aromatic sauces—perfect for a quick and versatile weeknight meal.
Ingredients
- 1 Tbsp sesame oil
- 2 cups cooked white or brown rice
- 1 cup mixed vegetables
- 2 eggs, whisked
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 400 g raw prawns
- 1 Tbsp sweet chilli sauce
- 1 spring onion, finely sliced
- 1/2 cup roasted cashew nuts
- Basil or coriander, to serve
Instructions
- Heat sesame oil in a large frying pan over medium heat. Add cooked rice and stir-fry for a few minutes until heated through and lightly toasted.
- Add the mixed vegetables and stir. Push rice to the edges of the pan to create space in the center.
- Pour whisked eggs into the center and cook like a small omelette. Once nearly set, fold and break into pieces.
- Stir everything together, then add soy sauce and oyster sauce.
- Add the raw prawns and sweet chilli sauce. Stir-fry until prawns turn pink and are cooked through.
- Top with sliced spring onion and roasted cashews.
- Serve hot with fresh basil or coriander.
Notes
- Add ginger or garlic for extra aroma.
- Use chili flakes or more sweet chilli sauce for heat.
- Swap prawns for chicken, tofu, or leftover meats.
- Add peas, corn, or capsicum for extra vegetables.
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 190 mg
