Looking for a way to use up leftover rice. Our gluten-free fried rice with prawns packs all of the flavour of your favorite restaurant without the gluten.Jump to Recipe
Put down your phone and step away from UberEats.
When it’s been a day and all you want to do is curl up in front of the TV with your favourite takeout this is the recipe you want to turn to. There’s no fancy ingredients. With left-over jasmine rice, gluten-free soy sauce, frozen peas (and corn and carrot if you have them), green onions and scrambled eggs, you’re well on your way to whipping up these delicious gluten-free fried rice. Prepped, cooked and ready to serve in under 20 minutes, you’ll be on the couch and watching the latest episode of MAFS before you can even finalise your UberEats order.
If you don’t have prawns in the fridge (and that’s totally understandable), you can easily replace with sliced chicken breast, beef or even diced ham. No frozen vegetables? No problem. Mix it up with whatever you find in your vegetable crisper. Snow peas, red and green capsicum, purple cabbage and bok choy are all delicious alternatives.
Fried Rice with Prawns
- 4 tablespoons vegetable oil
- 1 tablespoon garlic-infused olive oil
- 1 tablespoon freshly grated ginger
- 6 spring onions thinly sliced
- 5 cups cooked white rice cooled
- 260 g raw prawn meat
- 11/2 cups frozen mixed corn, carrot and peas
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon gluten-free oyster sauce
- 3 eggs lightly beaten
- Heat oils in a wok or large frying pan over medium-high heat. Add ginger and sauté until fragrant. Add spring onions and cook, stirring, until soft.
- Add cooked rice to the wok and stir-fry for 3-4 minutes or until grains of rice are separate and well coated in oil.
- Add prawns, vegetables and sauces. Stir-fry for 4 minutes, or until vegetables are soft and prawns have turned pink.
- Add beaten egg and stir through rice until cooked.
- Season to taste before serving.