Prawn curry fried rice

    (1)
    55 min

    Apple and raisins add a little bit of sweetness that pairs well with the curry flavour in this prawn fried rice dish.


    1 person made this

    Ingredients
    Serves: 4 

    • 170g prawns - peeled, veined and cut into 2cm pieces
    • 1 pinch salt and ground black pepper to taste
    • 1 teaspoon cornflour
    • 1 tablespoon vegetable oil, or more as needed
    • 1 teaspoon minced garlic
    • 1 egg, beaten
    • 100g diced button mushrooms
    • 120g frozen mixed vegetables
    • 1 apple - peeled, cored, and diced
    • 2 tablespoons raisins
    • 1 teaspoon curry powder
    • 1 tablespoon light soy sauce
    • 300g cooked white rice
    • 1 spring onion, finely chopped

    Method
    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Mix prawns, salt and pepper together in a bowl; stir in cornflour.
    2. Heat oil in a wok over medium heat; add prawn mixture. Cook until light brown, about 5 minutes. Transfer to a plate.
    3. Stir garlic into the wok; cook until fragrant, about 1 minute. Add egg; cook and stir until scrambled, about 3 minutes. Mix in mushrooms; cook and stir until softened, about 5 minutes.
    4. Stir mixed vegetables into the wok; cook until softened, 3 to 5 minutes. Mix in apple and raisins; add curry powder. Cook and stir until fragrant, about 3 minutes.
    5. Mix rice into the wok; season with soy sauce, salt and pepper. Cook and stir until rice is heated through, 3 to 5 minutes. Add prawns and chopped spring onions; cook and stir until warmed through, 2 to 4 minutes.

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    Reviews & ratings
    Average global rating:
    (1)

    Reviews in English (1)

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    10.13.16 Had my doubts about the apple in fried rice, but was I ever pleasantly surprised. First, I think I had the best Gala apple ever (seriously crisp and sweet), but what that apple brings to this recipe is really unique, the perfect complement to the shrimp and curry I might add. Wouldn't change a thing, we loved it. LHOON thanks for sharing an outstanding recipe, one that will be made again (and again) in this house.  -  13 Oct 2016  (Review from Allrecipes US | Canada)

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