Southampton Prawn Fred Rice

Prawns (1 pound)
Rice (1 and a half cups)
Oil (lots, e.g 7 tbsp of sunflower plus 3 tbsp sesame, yum)
Garlic, crushed (3 or 4 cloves)
Finely sliced fresh Ginger (a bit, maybe about a biggish marble sized chunk)
Small/medium Onion, chopped
Spring Onions, chopped
Chives, chopped

Boil or steam the rice, set aside.
Chop up onion and fry gently in wok until golden and/or slightly translucent
Add Prawns, crushed garlic and sliced ginger, turn up heat a bit and stir fry until pink (the prawns, not you)
Add rice spring onions and chives.
Stirfry for a few more minutes.

You can add some of the spring onions earlier.


Formerly known as "nachoman"
may I suggest a few sesame seeds in there too. They're always fun to fry- for that shoot off round the room factor!

Andrew Sanders

Northern Commissioner for Caslm
Just bought a cheap rice steamer from argos in the sale for about a tenner.
It cooks rice perfectly for stir frying, separate and just cooked.
I find it's best after it has cooled down for frying.
Good for jasmine rice, brown, basmati etc. I haven't tried sticky rice yet but I bet it burns that.

Pete Thomas

Chief of Stuff
Commercial Supporter
Rice steamers are great. How did we ever live without them?

Good tip about letting the rice cool down before frying.
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