Shrimp Fried Rice

Ingredients

• 740 g (4 cups)rice
• 10 ml (2 tsp)curry powder
• 5 ml (1 tsp)thyme
• 2 smallbay leaves
• 5 ml (1 tsp)white pepper
• 2 mediumonions, diced
• 90 ml (6 tbsp)coconut oil
• 227 g (0.5 lb)cooked prawns
• 1.2 litres (5 cups)chicken stock
• 1habanero pepper (optional)
• 1.3 cm (0.5 inch)fresh ginger root
• 14 g (0.5 oz)mixed vegetables
• To taste (optional)seasoning cubes
• To taste (optional)salt

Instructions

1. 1

   Wash the rice

   Rinse the rice, drain it well and set it aside.

2. 2

   Fry the onion

   Heat the coconut oil in a large pan. Add the diced onion and stir-fry for about 1 minute.

3. 3

   Add the herbs

   Add the bay leaves and thyme, then keep stir-frying until the onions are translucent and soft.

4. 4

   Toast the rice

   Add the washed and drained rice. Stir for 4–6 minutes, until it smells toasty and nutty.

5. 5

   Cook in stock

   Pour in the chicken stock and season with white pepper and curry powder. Add the habanero, if using, cover the pan and leave the rice to cook.

6. 6

   Set rice aside

   When the rice is cooked, remove it from the heat and set it aside.

7. 7

   Soften the onion

   Heat about 15 ml (1 tablespoon) of oil in a large pan. Add the diced onion and grate in a little ginger; stir until the onion is soft.

8. 8

   Add prawns

   Add the mixed vegetables and stir for a few seconds. Add the prawns and stir for a few seconds more. Taste and season with salt and seasoning cubes if needed.

9. 9

   Stir-fry rice

   Add the cooked rice and stir-fry for 1–2 minutes. Take the pan off the heat and serve.

What is African shrimp fried rice?

Fried rice appears in many food traditions, and this African-style version is distinct from Chinese shrimp fried rice in its cooking approach. Here, the rice is first cooked in seasoned stock with curry powder, thyme and bay leaves, then finished in a pan with prawns and vegetables.

Stock-cooked rice gives the dish its savoury base, while coconut oil and ginger bring fragrance to the final stir-fry. Habanero is optional, so you can keep the flavour gentle or add a sharper chilli note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 418 calories, 13g protein, 66g carbs, 10g fat.

Most of the carbohydrate comes from the rice; coconut oil supplies most of the fat, while the prawns contribute protein. For a more balanced plate, serve a portion with extra vegetables or a fresh salad.

Build flavour into the rice

Toast the rice: Once it has drained, stir it in the onion and oil for the full 4–6 minutes. The recipe's toasty, nutty aroma is a useful cue before adding stock.

Season the stock: Curry powder and white pepper go into the cooking liquid, so they flavour the rice throughout rather than only coating its surface at the end.

Cook the aromatics gently

Onion: Stir-fry it briefly at the start, then continue cooking with the bay leaves and thyme until it looks translucent and soft. This gives it time to release flavour without needing to brown it.

Ginger: Grate a little into the second batch of onion as directed. It adds a fresh aromatic edge alongside the sweeter coconut oil.

Check the rice as it cooks

Stock absorption: The method does not give a cooking time for the covered rice, so check it as it cooks and follow the texture of the grains. They should be cooked through before you set the rice aside.

Keep the finish brief: The final stir-fry lasts only 1–2 minutes. This warms the rice with the prawns and vegetables without turning the already-cooked grains to mush.

Handle the prawns carefully

Cooked prawns: They need only a few seconds in the pan before the rice goes in. Stir them just long enough to heat them through.

Seasoning: Taste before adding salt or seasoning cubes, particularly if your chicken stock is already seasoned. Add either sparingly, as needed.

Choose your heat level

Habanero: The pepper is optional and goes into the stock whole. Leave it out for a milder pan of rice, or include it for more heat.

For a more even chilli flavour, take care not to break the pepper while it cooks. Remove it before serving if you want the rice fragrant but not intensely hot.

Serve it as a main

This rice can be served on its own as a complete meal, with prawns for protein and vegetables mixed through. A crisp salad or extra cooked vegetables alongside add freshness and make the plate more varied.

Because the recipe serves 10, it is also suited to a shared table. Serve it soon after the final stir-fry while the grains are hot and separate.

Recipe notes & tips

• Drain the washed rice thoroughly so excess water does not alter the stock-to-rice balance.
• Use a large pan that gives the rice room to stir without spilling.
• Keep the habanero whole if you want its flavour without spreading its seeds through the rice.
• Taste the rice before adding optional salt or seasoning cubes.
• Add the cooked prawns near the end and avoid prolonged frying.
• Have the cooked rice and mixed vegetables ready before starting the final stir-fry.

Variations

• More vegetables: Increase the mixed vegetables for extra colour and variety.
• Milder rice: Leave out the habanero for a gentler result.
• Fresh herbs: Finish with chopped fresh herbs if you have them to hand.
• Different oil: Use another cooking oil in place of coconut oil if preferred.
• Extra ginger: Grate in a little more ginger during the second onion stage for a stronger aromatic flavour.

Common mistakes to avoid

• Skipping the rice rinse: Wash and drain it as directed so loose surface starch is removed.
• Adding stock too soon: Give the rice 4–6 minutes to toast before pouring in the stock.
• Overcooking the prawns: They are already cooked, so stir them briefly just to heat through.
• Cooking the rice by the clock alone: Check that the grains are cooked through, as the method gives no exact cooking time.
• Over-seasoning: Taste the stock-cooked rice before adding optional salt or seasoning cubes.
• Stir-frying for too long at the end: Keep the final stage to 1–2 minutes to preserve the rice's texture.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry; reheat only once.

Frequently asked questions