Prawn Fried Rice Recipe | Lively Weekends | Kiran Khan | 30 July 2022 | Masala TV
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Recipes in this Video
3 recipes
Ingredients
- ●2 cups cooked jasmine rice
- ●200g prawns, peeled and deveined
- ●2 tablespoons vegetable oil
- ●2 eggs, beaten
- ●1 cup mixed vegetables (peas, carrots, corn)
- ●3 green onions, chopped
- ●3 cloves garlic, minced
- ●2 tablespoons soy sauce
- ●1 tablespoon oyster sauce
- ●1 teaspoon sesame oil
- ●1/2 teaspoon black pepper
- ●Salt to taste
Instructions
- 1Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
- 2Add the minced garlic and sauté for about 30 seconds until fragrant.
- 3Add the prawns to the pan and cook until they turn pink, about 2-3 minutes. Remove and set aside.
- 4In the same pan, add the remaining tablespoon of oil and pour in the beaten eggs. Scramble until fully cooked, then set aside with the prawns.
- 5Add the mixed vegetables to the pan and stir-fry for 2-3 minutes until tender.
- 6Add the cooked rice to the pan, breaking up any clumps, and stir-fry for another 2 minutes.
- 7Return the prawns and scrambled eggs to the pan, mixing everything together.
- 8Pour in the soy sauce, oyster sauce, and sesame oil, stirring well to combine.
- 9Season with black pepper and salt to taste, and stir-fry for an additional minute.
- 10Garnish with chopped green onions before serving.
Equipment
WokSpatulaMeasuring cupsMeasuring spoons
pescatarian
This dish is often enjoyed in coastal regions where fish is a staple, and it reflects the use of local spices and coconut milk.
Ingredients
- ●500g fish fillets (any firm white fish)
- ●2 tbsp oil
- ●1 large onion, finely chopped
- ●2 tomatoes, chopped
- ●2 green chilies, slit
- ●1 tbsp ginger-garlic paste
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp coriander powder
- ●1 tsp garam masala
- ●1/2 cup coconut milk
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add the chopped onions and sauté until golden brown.
- 3Stir in the ginger-garlic paste and green chilies, cooking for another minute.
- 4Add the chopped tomatoes and cook until they soften.
- 5Sprinkle in the turmeric, red chili powder, coriander powder, and salt; mix well.
- 6Add the fish fillets gently into the pan, coating them with the spice mixture.
- 7Pour in the coconut milk and bring to a simmer.
- 8Cover and cook for about 10 minutes, or until the fish is cooked through.
- 9Sprinkle garam masala over the top and stir gently.
- 10Garnish with fresh coriander leaves before serving.
Equipment
panspatulaknifecutting board
🌶️🌶️🌶️Medium
pescatarian
Ingredients
- ●1 kg crab, cleaned and cut into pieces
- ●4 tbsp oil
- ●2 medium onions, finely chopped
- ●2 medium tomatoes, chopped
- ●2 green chilies, slit
- ●1 tbsp ginger-garlic paste
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1/2 tsp garam masala
- ●Salt to taste
- ●Fresh coriander leaves for garnish
- ●Juice of 1 lemon
Instructions
- 1Heat oil in a karahi or deep pan over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until golden brown.
- 4Stir in ginger-garlic paste and green chilies, cooking for another minute.
- 5Add chopped tomatoes and cook until they soften and oil separates.
- 6Mix in coriander powder, turmeric powder, red chili powder, and salt; cook for 2-3 minutes.
- 7Add the crab pieces and stir well to coat them with the spices.
- 8Cover and cook for about 10-15 minutes, stirring occasionally, until the crab is cooked through.
- 9Sprinkle garam masala and mix gently.
- 10Garnish with fresh coriander leaves and drizzle lemon juice before serving.
Equipment
Karahi or deep panSpatulaKnifeChopping board
🌶️🌶️🌶️Medium
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