Jalapeño Prawn Fried Rice

Ingredients

• 30 ml (2 tbsp)chilli oil
• 250 gprawns
• 45 ml (3 tbsp)olive oil
• 15 ml (1 tbsp)ginger, finely sliced
• 6 clovesgarlic, finely sliced
• 1 mediumred onion, cut into petals (0.5 as specified)
• 75 ml (1/2 cup)spring onion, chopped
• 1jalapeño, sliced
• 1 largered capsicum, sliced into thin strips
• 125 ml (1/2 cup)soy sauce
• 200 gmushrooms, sliced
• to tastesalt
• 400 g (2 cups)old cooked rice

Instructions

1. 1

   Fry the prawns

   Heat the chilli oil in a pan and fry the prawns until golden brown. Set them aside.

2. 2

   Cook the aromatics

   Using the same pan, add the olive oil. When hot, sauté the ginger, garlic, red onion, spring onion and jalapeño for a couple of minutes, until aromatic.

3. 3

   Stir-fry vegetables

   Add the capsicum, soy sauce and mushrooms, then stir-fry.

4. 4

   Add rice and prawns

   Return the prawns to the pan and add the rice. Stir to combine.

5. 5

   Serve

   Enjoy!

What is jalapeño prawn fried rice?

Fried rice is a flexible dish found in many East and Southeast Asian food traditions, with countless regional and household versions. This recipe pairs cooked rice with prawns, vegetables and soy sauce, then adds jalapeño for fresh heat.

Chilli oil starts the prawns, while ginger, garlic and spring onion build flavour in the same pan. Using already-cooked rice makes it a useful meal for leftovers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 17g protein, 35g carbs, 17g fat.

Most of the carbohydrates come from the cooked rice, while the oils account for much of the fat. Prawns provide most of the protein, with smaller contributions from the rice and vegetables. Add a side of fresh vegetables to make the meal more substantial without adding another oil-rich component.

The rice and prawns

Cooked rice: the recipe calls for old cooked rice, which is typically firmer and less moist than freshly cooked rice. That helps the grains keep their shape when stirred with the other ingredients.

Prawns: fry them first until golden brown, then set them aside. Returning them at the end keeps them with the rice and vegetables without leaving them in the pan throughout the cooking.

Building the flavour

Aromatics: ginger, garlic, onion, spring onion and jalapeño cook together for a couple of minutes. The cue given is their aroma; take care not to let the sliced garlic catch and burn.

Chilli oil: it flavours the prawns from the beginning, while olive oil is added later for cooking the aromatics. The two oils give the dish its layered savoury heat.

Vegetables and soy sauce

Capsicum and mushrooms: add these after the aromatics, with the soy sauce, and stir-fry them together. Thin strips of capsicum and sliced mushrooms are ready to go straight into the pan.

Soy sauce: it seasons the vegetables and rice as they are combined. Taste before adding salt, since soy sauce is already salty.

Keeping the texture right

A roomy pan makes it easier to stir the rice and vegetables together rather than pressing them into a dense layer. If the pan is crowded, work in batches so the ingredients can move freely.

The recipe gives no separate rice-cooking time or doneness test. Use rice that is already cooked, and stir just until it is combined with the prawns and vegetables.

Timing and serving

The recipe specifies a couple of minutes for the aromatics, until they smell fragrant, but does not give an overall cooking time. Have the sliced vegetables and cooked rice ready before heating the pan.

Serve the fried rice hot as a complete meal, or alongside a simple salad or extra vegetables. A squeeze of lime or lemon at the table can add a bright contrast if you like.

Recipe notes & tips

• Use cold, leftover rice so the grains are easier to stir through the pan.
• Slice and measure the ingredients before you start; the cooking sequence moves quickly.
• Taste the dish before adding salt because the soy sauce contributes plenty of seasoning.
• Keep the prawns aside after frying and add them back with the rice.
• Adjust the amount of jalapeño to suit your preferred level of heat.

Variations

• More heat: leave some jalapeño seeds in for a spicier finish.
• Extra vegetables: add thinly sliced carrots with the capsicum and mushrooms.
• Citrus finish: squeeze lime over the rice just before serving.
• Egg addition: scramble an egg in the pan before cooking the aromatics, then set it aside and stir it in at the end.
• Herb finish: scatter chopped coriander over the finished rice.

Common mistakes to avoid

• Using freshly cooked, wet rice: it can turn claggy; use already-cooked rice as directed.
• Burning the garlic: it can taste bitter; stir the aromatics and watch them closely.
• Overcooking the prawns: they can become tough; fry until golden, set aside and return them near the end.
• Adding salt too early: soy sauce is already salty; taste the finished rice before seasoning.
• Crowding the pan: the ingredients are harder to stir evenly; cook in batches if needed.

How to store

Cool leftovers promptly and refrigerate in a covered container, ideally using them within 1 day because the dish contains cooked rice and prawns. Reheat only once until steaming hot throughout.

Frequently asked questions