Dried prawns fried rice

    40 min

    An easy fried rice recipe. The dried prawns adds extra saltiness and flavour to the rice. This recipe can be made more healthy by using less oil in the cooking. If you do not have dried prawns, just omit them. You will then not have the flavour and aroma of the dried prawns, however, which give the dish its distinct flavour.


    Leicestershire, England, UK
    6 people made this

    Serves: 4 

    • 2 tablespoons cooking oil
    • 1 tablespoon dried prawns (do not wash)
    • 2 shallots, finely sliced
    • 2 cloves garlic, finely chopped
    • 100g fresh small prawns
    • 100g green beans, cut into cubes
    • 1 medium carrot, cut into 5mm cubes
    • 2 tablespoons light soy sauce
    • 1 tablespoon dark soy sauce
    • 4 small eggs
    • salt and white pepper to taste
    • 1kg cooked rice, preferably chilled overnight
    • 2 spring onions, chopped

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a non-stick pan or wok, heat up the oil until very hot. Add in the dried prawns and let sizzle until the sizzling reduces. You will need to tilt the pan to ensure the oil stays in one part of the pan to fry the dried prawns more efficiently. Toss frequently to ensure even cooking and crisping. The colour of the prawns will be brown.
    2. Remove the prawns by pouring it over a metal sieve placed over a bowl. Drain and place the fried prawns on a kitchen towel.
    3. With the remaining oil in the pan, add in the sliced shallots and fry till it is soft and with a bit of colour. Add in the chopped garlic and continue to fry until both are lightly browned. Remove half and set aside.
    4. In the same pan, add in the prawns and fry until pink. Add in the green beans and carrot and toss until the vegetables change colour.
    5. Push the ingredients to one side of the pan. Crack in the eggs into the empty part of the pan. Lightly break the eggs to mix and drizzle a bit of light soy sauce and a few shakes of white pepper over it. Let it half set and turn it over. Let it set again and break it up into small pieces. Then mix with the rest of the ingredients in the pan.
    6. Add in the rice and stir to mix thoroughly. Add in the rest of the soy sauces and toss to mix. Continue mixing until all the rice is heated up and the flavours are nicely mixed.
    7. Finally add in the chopped spring onion and mix thoroughly. Turn of the heat.
    8. To serve: dish up into individual bowls and sprinkle with some of the dried prawns. Serve with some freshly cut chillies, lime and soy sauce.


    In this recipe, you can reduce the calorie content by not using all the 2 tablespoons of oil which is used for frying the dried prawns. I use very little of the oil by just bushing the pan with the oil before frying the eggs. The fried oil actually gives more flavour to the rice.

    See it on my blog


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