10 minute shrimp fried rice

Ingredients

• 80 ml (1/3 cup)dark soy sauce
• 2 tbsprunny honey
• 1 tbspsesame oil
• 4 tbspsunflower oil
• 3 largeeggs, lightly beaten
• 1onion, very finely diced
• 5spring onions, very finely diced; reserve some for garnish
• 1red chilli, deseeded and very finely diced
• 2 tsp (2 cloves)minced garlic
• 400 g (14 oz)raw tiger prawns; smaller prawns can also be used
• 1red pepper, very finely diced
• 1green pepper, very finely diced
• 120 g (4 oz)frozen peas
• 200 g (7 oz)cooked rice; microwaveable packets are handy
• To servelime wedges
• To garnishtoasted sesame seeds

Instructions

1. 1

   Mix the dressing

   Stir the dark soy sauce, honey and sesame oil together in a small bowl.

2. 2

   Heat the oil

   Warm 2 tbsp of the sunflower oil in a wok.

3. 3

   Scramble the eggs

   Pour in the beaten eggs and let them begin to set slightly, then quickly scramble them with a spoon. Set aside the eggs and clean the wok, or use a separate frying pan for them.

4. 4

   Cook the aromatics

   Heat the remaining sunflower oil in the wok. Add the onion, spring onions, chilli and garlic, and cook for 1 minute.

5. 5

   Cook the prawns

   Add the prawns and keep stirring until they turn pink, which should take about 2 minutes.

6. 6

   Add the vegetables

   Stir in the chopped peppers, then add the frozen peas and cook for 2 minutes.

7. 7

   Finish the rice

   Add the scrambled eggs and cooked rice, then stir in the soy dressing. Cook for another 2–3 minutes, until everything is warmed through.

8. 8

   Garnish and serve

   Serve with lime wedges and garnish with chopped spring onions and toasted sesame seeds.

What is shrimp fried rice?

Fried rice is a Chinese dish built around cooked rice, quickly stir-fried with other ingredients and seasoning. This version pairs prawns with egg, peppers, peas and spring onions for a colourful, savoury-sweet meal.

The method keeps the cooking brisk and adds the cooked rice near the end, so the prawns and vegetables get their own time in the hot wok before everything is brought together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 29g protein, 36g carbs, 21g fat.

The rice, peas, honey and vegetables provide most of the carbohydrates, while the prawns and eggs contribute much of the protein. Sunflower and sesame oils, along with the eggs, account for much of the fat; serve with extra vegetables or a light salad if you want to balance the plate.

The soy dressing

Soy sauce: dark soy gives the dressing its deep savoury character, while honey rounds it out with sweetness. Sesame oil adds a fragrant, toasted note.

Mixing the dressing before you start means it is ready to pour in at the end, when the rice and other ingredients are in the wok.

Get the ingredients ready

Small pieces: finely diced onion, spring onions, chilli and peppers cook quickly and are easy to combine with the rice. Have them prepared before heating the wok.

Cooked rice: use rice that is already cooked, such as rice from a microwaveable packet. The recipe adds it near the end just to heat through.

Cook the prawns and vegetables

Prawns: stir them continuously and look for them to turn pink; the recipe allows about 2 minutes. Smaller prawns can be used as well.

Peas: add them frozen and cook for 2 minutes. This gives them time to heat while keeping the overall cooking quick.

Keep the egg tender

Scramble the eggs separately in the wok, letting them start to set before stirring them quickly. Set them aside while you cook the other ingredients.

The recipe calls for cleaning the wok before continuing, or using a separate frying pan for the eggs. Return the eggs with the rice so they warm through in the dressing.

Serve it fresh

Lime: serve wedges alongside so each person can add a squeeze at the table. The fresh, sharp juice cuts through the sweet-savoury dressing.

Finish: scatter over the reserved chopped spring onions and toasted sesame seeds just before serving for a fresh, nutty topping.

Recipe notes & tips

• Measure out the dressing before you begin cooking so it is ready when the rice goes in.
• Finely dice the vegetables to help them cook quickly and mix evenly through the rice.
• Keep the prawns moving in the wok and remove them from the heat once pink.
• Use cooked rice as specified rather than adding uncooked rice to the wok.
• Reserve some spring onion for the garnish before adding the rest to the wok.
• Serve the lime wedges at the table so the juice can be added to taste.

Variations

• Use smaller prawns: swap them for the tiger prawns and cook until pink.
• Adjust the chilli: use less for a milder dish or include more for extra heat.
• Change the vegetables: replace one of the peppers with another finely diced vegetable.
• Add extra lime: squeeze more over each serving just before eating.
• Make the garnish nutty: add the toasted sesame seeds generously at the table.

Common mistakes to avoid

• Adding uncooked rice: the method uses cooked rice, so cook it separately before starting.
• Overcooking the prawns: keep stirring and stop when they turn pink, about 2 minutes.
• Adding the rice too early: cook the prawns and vegetables first, then add the cooked rice near the end.
• Skipping the dressing prep: mix the soy sauce, honey and sesame oil before heating the wok.
• Forgetting the reserved spring onions: set some aside before cooking so there is enough for the garnish.

How to store

Refrigerate leftovers promptly in a sealed container and eat within 1–2 days. Reheat until steaming hot throughout, stirring so the rice heats evenly; avoid reheating more than once.

Frequently asked questions