Shrimp Fried Rice

A quintessential Asian comfort food, our version of the recipe includes succulent shrimp. Fried rice is so versatile in itself, that many have adapted it to each its own way of cooking, and is the best way to utilize leftovers in your fridge. Though its exact origins are unknown, some say that the first plate of fried rice originated in the city of Yangzhou, east of Jiangsu, during the Sui dynasty (589 – 618 AD).
If you’re looking for a quick fix to a hungry belly, our recipe keeps it simple with just 10 ingredients that you can easily find in your kitchen or pantry. The fluffy rice is stir fried thoroughly with scrambled eggs and tasty condiments for extra flavour. Finished off with sweet, succulent prawns into the mix, and you get a wonderful match made in fried rice heaven. Best enjoyed topped off with a fried egg, with a runny yolk, as well as a side of sambal, if you’d like to spice things up a bit.
#themeatmensg #simple #delicious

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500g cooked rice
300g shrimp (peeled and deveined)
20g minced garlic
15g spring onions (chopped)
3 eggs
1tbsp soya sauce
¼tsp salt (to taste)
¼tsp pepper
½tsp chicken stock powder
tbsp oil



Heat 1 tbsp oil on high heat
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Flash fry 300g shrimp until 70% cooked. Dish out. Set aside.
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Heat 2 tbsp oil. Crack 3 eggs into it. Give it a quick scramble. Push it aside.
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Pour in ½ tbsp oil and fry 20g minced garlic until fragrant.
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Add in 500g cooked rice.
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Give it a good mix.
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Fry the rice until each grain is separated and fragrant.
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Season it with 1 tbsp soya sauce, ¼ tsp salt, ½ tsp chicken powder and ¼ tsp pepper.
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Add in the prawns and stir fry until the prawns are cooked. Mix in ¾ of the chopped spring onions.
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Dish out and garnish with the leftover chopped spring onions.
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