Making this 10 minute shrimp fried rice could not be quicker or easier and it tastes miles better than takeaway. An excellent midweek meal that's sure to become a family favourite.
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10 minute shrimp fried rice

This 10-minute shrimp fried rice could not be easier and it tastes miles better than takeaway. An quick meal that's sure to become a family favourite.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Stir fry
Cuisine: Chinese
Servings: 4 servings
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • 80 ml | 1/3 cup dark soy sauce
  • 2 tbsp runny honey
  • 1 tbsp sesame oil
  • ____
  • 4 tbsp sunflower oil
  • 3 large eggs lightly beaten
  • 1 onion very finely diced
  • 5 spring onions very finely diced
  • reserving some for garnish
  • 1 red chilli deseeded and very finely diced
  • 2 tsp minced garlic 2 cloves
  • 400 g | 14oz raw tiger shrimp prawns
  • you can also use smaller shrimp
  • 1 red bell pepper very finely diced
  • 1 green bell pepper very finely diced
  • 120 g | 4oz frozen peas
  • 200 g | 7oz cooked rice those microwavable packets are handy
  • lime wedges to serve
  • toasted sesame seeds to garnish

Instructions

  • Mix the soy sauce, honey and sesame oil together in a small bowl.
  • Heat 2 tbsp of the sunflower oil in a wok.
  • Pour in the eggs, leave them to start setting slightly then quickly scramble with a spoon. Set aside and clean the wok (or use a separate frying pan for the eggs).
  • Heat the remaining sunflower oil in the wok and then cook the onion, spring onions, chilli and garlic for a minute.
  • Throw in the prawns and keep stirring until they turn pink – this should only take 2 minutes.
  • Add the chopped peppers and stir to combine. Add the frozen peas and cook for 2 minutes.
  • Add the scrambled eggs and rice and stir in the soy marinade. Cook until warmed through - another 2-3 of minutes.
  • Serve with lime wedges and garnish with chopped spring onions and toasted sesame seeds.