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Prawn Fried Rice

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Prawn Fried Rice

  • Non Veg
  • 25 mins
  • Serves 6
  • Easy



Who says that seafood recipes have to be a hard endeavor? The truth is that homemade recipes are healthier, easier to prepare and lighter on the budget than if you visited a seafood restaurant. The prawn fried recipe is yet another example of food that is both easy to prepare and nutritious. It doesn’t require much knowledge of the pantry and all ingredients can be easily procured from the nearest grocery store without spending too much time searching for hard-to-get ingredients.

Health benefits

Did you know that prawns are an excellent source of proteins? They do so without the added harm of saturated fats which can clog up the arteries and contribute to cardiovascular complications in the body. They are also low in calories, which means that each serving of the prawns does not take a toll on your body’s rate of metabolism.

The proteins will not only help to build muscle but also regenerate damaged tissue. This makes it an excellent source of gaining muscle mass and losing weight, all in one powerful package.

Prawns are an excellent source of selenium which helps to fight off cancer. Selenium plays a vital role in the defense systems of cells, knocking out free radicals and unstable molecules which could eventually lead to cancer.

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How to Make Prawn Fried Rice

  • In a large skillet, heat 2 tbsp of sunflower oil.
  • Add the beaten eggs and cook for about 2 minutes. Stir occasionally.
  • Remove the eggs from the pan and set aside.
  • Add the remaining sunflower oil to the pan. Stir in onion and garlic. Cook for about 3 minutes or until fragrant.
  • Add prawns to the skillet and cook for 3 minutes until the meat has turned pink.
  • Return the cooked egg to the skillet.
  • Stir in sesame oil, soy, rice, sweet chili sauce and peas. Cook the mixture and stir occasionally for about 3 minutes.
  • Garnish the dish with coriander (optional) and serve with lime.


Prawns are the fastest growing aquatic industries in the world. Demand went from 150,000 metric tons to over 3 million metric tons each year. This overfishing is harmful to our ocean’s ecosystems and can damage other aquatic life too.

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