King prawn friend rice used to be a staple in my take away orders, so much so that I HAD to learn how to make it at home.
This recipe took me a while to get right, I just couldn’t get the right textures and after scouring the web I found out why: I was using fresh rice. Every website said to use left over rice but I barely ever have any leftover, as we tend to use a variety of grains, so I decided to try it with the microwavable version. It worked and now I always have a packet of microwaveable rice at home just for this.
Each time I made it I tweaked it a bit more and I now have a staple recipe that I use each time, everyone I have made it for has loved it and once my husband actually thought I had bought it and poured it in a bowl…*rolls eyes*
I like to use toasted sesame oil, but of course you can use olive oil or even sunflower oil. I just like the little extra flavour you get from toasted sesame oil as a base. This is already a very quick recipe, but if you want to shave a few minutes off it you can use cooked prawns. Just make sure to add them at the end with the peas. As for the peas, if you use frozen, let them haw completely before adding in, to prevent the rice form becoming soggy with the extra water. Also to make this a little healthier why not use brown rice? I have tried it before and it tastes just as good.
Have you got your own twist to this? I’d love to know in the comments, otherwise please tag on me on Instagram!
- 1/2 Bag Microwaved rice
- 150 g Raw King Prawns
- 1/2 Cup Peas
- 2 Eggs
- 1 Stem of Lemon Grass
- 2 Spring Onions Chopped
- 2 Cloves Garlic Crushed
- 2 tbsp Sesame Oil
- Crushed Chilli
- Soy Sauce
- 1/4 White Onion Finely Chopped
- Heat up a tablespoon of sesame oil in a wok.
- Start by flash frying your prawns in a wok until they are completely pink, put them into a bowl and set aside.
- Beat your eggs with salt and pepper and scramble them, set aside with the prawns.
- Add another spoon of oil to your wok.
- Take your lemongrass stem and crush it with the flat of a knife or a spoon.
- Add it to the wok with the onions and crushed garlic.
- Let them cook for a few minutes then add in your rice, stir it a few times and let fry for 2 minutes or for however long it says on the packet
- Add in your prawns, eggs and peas. Stir and add 2 tablespoons of soy sauce ( you can add more or less depending on your taste).
- Stir and add salt, pepper and chilli flakes. Stir and cook for a further 1 minute and it’s ready.