Chef’s Nectar, “Prawns fried Rice”


Prawns Fried Rice

Ingredients for making the Prawns Fried Rice

  • Basmati Rice – 2 cups
  • Oil – 2 tbsp
  • Garlic – 5 cloves finely chopped
  • Ginger – 1 tbsp finely chopped
  • Green Chilli – 1 finely chopped
  • Onion – 1 medium size chopped
  • Capsicum / Green Bell Pepper – 1/2 chopped
  • Soy Sauce – 1 tsp or to taste
  • light soy- 1 tsp
  • Vinegar or Lemon Juice – 1 tsp or to taste
  • Salt to taste
  • Sugar – 1 tsp
  • Black Pepper Powder – 1 tsp or to taste
  • Spring Onion – a handful finely chopped
  • For the marination of Prawns
  • Prawns – 12 medium size ones
  • Salt to taste
  • Chilli Powder – 1 tsp
  • Vinegar or Lemon Juice – 1 tsp or to taste
  • Soy Sauce – 1 tsp or to taste

Method of making the prawns

  • Boil the Basmati Rice, but don’t add spices and keep aside.
  • Marination of prawns- Marinate the prawns with the marinated ingredients.
  • Heat oil in a wok or frying pan. Add the prawns and cook them for 3 to 4 mins till it is curled and cooked. Remove the prawns and set aside.
  • In the pan, add onions, garlic, ginger, green chillies and capsicum. Saute for a min. Now add in soy sauce, vinegar, salt, sugar and pepper. Add in the cooked prawns and toss well. 
  • Add the rice tossed well for at least 3 to 4 minutes, combined all the ingredients,garnished with chopped spring onions, served hot with any sauce or main dish of your choice.

Please Notes

Cooking Rice is a key for a perfect fried rice. Cook rice till it becomes fluffy. and carefully strained and let it cool.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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