Prawn Fried Rice with Garlic and Leeks

Introduction

The garlic, leeks, and red chiles hit the pan first, so the rice gets flavor before the prawns finish cooking. With 600 g of rice, peas, carrot, and a fried egg on top, this is a fast fried rice that works for dinner or packed lunches.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 5

Ingredients

• 3 tbsp oil
• 3 cloves garlic
• 2 leeks, chopped finely
• 2 red chiles, chopped finely
• 2 eggs, beaten
• 100 g diced carrot
• 200 g prawn, diced small
• 100 g green peas
• 600 g rice
• 1 tbsp salt
• 1 tbsp pepper
• 2 tbsp chicken powder
• Fried egg

Instructions

1. Heat the oil in a non-stick pan, and stir-fry the garlic, red chile, and leeks for about 1 minute.
2. Add the prawn, carrot, and peas, and then add the beaten eggs. Mix until combined.
3. Add the rice, salt, pepper, and chicken powder. Stir until well-mixed.
4. Serves with a fried egg.

Variations

• Reduce the 2 red chiles, chopped finely to one chile, or leave them out, if you want a milder fried rice with less sharp heat.
• Swap the 100 g green peas for the same amount of sweetcorn for a slightly sweeter finish and a softer bite.
• Replace the 200 g prawn, diced small with the same amount of diced firm tofu for a meat-free version with a softer, less briny flavor.
• Use day-old rice in the step where you add the rice; the grains stay separate more easily and the finished fried rice is less sticky.

Tips for Success

• Chop the leeks finely so they soften in the 1-minute stir-fry instead of staying stringy.
• Keep the prawn diced small so it cooks through quickly without turning rubbery.
• Break up the rice before it goes into the pan, especially if it is cold, so it mixes evenly with the seasoning.
• Stop cooking the eggs as soon as they are just set in the pan; they will finish as you stir in the rice.
• Use a wide non-stick pan so the rice has room to heat through instead of steaming.

Storage and Reheating

Store the fried rice in a shallow airtight container in the fridge for up to 2 days. If you want to freeze it, pack it into freezer-safe containers and freeze for up to 1 month; the prawns may be slightly firmer after reheating.

Store the fried egg separately if possible, or cook a fresh one when serving. Reheat the rice in a skillet over medium heat with a small splash of water for 4 to 6 minutes, stirring occasionally, or microwave it covered for 2 to 3 minutes until fully hot.

FAQ

Can you use freshly cooked rice instead of cold rice?

Yes, but it helps to spread it out first so excess steam escapes. If the rice is too wet, the fried rice will clump instead of staying loose.

Can you use frozen prawns?

Yes. Thaw them fully and pat them dry before dicing so they stir-fry instead of releasing too much water.

Do you need the fried egg on top?

No. The beaten eggs already add richness, so the fried egg is optional if you want a lighter plate.

What type of rice works best for this?

Cooked long-grain rice works well because the grains stay separate in the pan. Short-grain rice can work, but the texture will be softer and more compact.