Gluten-Free Prawn Fried Rice
Dive into the irresistible flavors of this Gluten-Free Prawn Fried Rice, a quick and healthy take on a beloved classic! Packed with succulent, marinated prawns, vibrant vegetables like peas, carrots, and scallions, and the umami kick of gluten-free soy sauce, this recipe is a perfect blend of savory goodness and wholesome comfort. The use of day-old rice ensures a perfectly fluffy and satisfying texture, while the addition of scrambled eggs and aromatic ginger and garlic elevates every bite. Ready in just 35 minutes, this one-pan wonder is ideal for weeknight dinners or meal prep, offering a delicious, allergy-friendly option the whole family will enjoy. Serve it piping hot with a garnish of fresh scallions for an easy, flavorful dish that celebrates authentic fried rice without the gluten!
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Ingredients
- 500 grams raw prawns, peeled and deveined
- 3 tablespoons gluten-free soy sauce
- 1 tablespoon sesame oil
- 4 cups cooked white rice (preferably one day old)
- 1 cup frozen peas
- 1 large carrot, diced small
- 4 scallions, chopped
- 2 large eggs
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
In a bowl, marinate the prawns with 1 tablespoon of gluten-free soy sauce and set aside for about 10 minutes.
Step 2
Beat the eggs in a small bowl and season with a pinch of salt. Heat a tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Scramble the eggs until fully cooked, then remove from the pan and set aside.
Step 3
In the same wok, add another tablespoon of oil, and increase the heat to high. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
Step 4
Add the marinated prawns to the wok and stir-fry them until they turn pink and are cooked through, approximately 2-3 minutes. Remove the prawns from the wok and set aside.
Step 5
In the same wok, add the diced carrot, scallions (reserving a handful for garnish), and frozen peas. Stir-fry the vegetables for about 2 minutes or until they start to soften.
Step 6
Add the cooked rice to the wok, breaking up any clumps with a spatula. Stir vigorously to mix with the vegetables.
Step 7
Drizzle the remaining 2 tablespoons of gluten-free soy sauce and sesame oil over the rice. Stir-fry everything together, ensuring the rice is evenly coated with the soy sauce and oil.
Step 8
Return the cooked prawns and scrambled eggs to the wok. Sprinkle with salt and black pepper. Stir-fry for another minute or until everything is well combined and heated through.
Step 9
Garnish with the remaining chopped scallions before serving. Serve hot and enjoy your gluten-free prawn fried rice!
Nutrition Facts
| Serving size | (1821.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2264.2 |
| Total Fat 54.8g | 0% |
| Saturated Fat 10.3g | 0% |
| Polyunsaturated Fat 22.6g | |
| Cholesterol 1317mg | 0% |
| Sodium 4917.0mg | 0% |
| Total Carbohydrate 271.2g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 16.6g | |
| Protein 168.6g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 648.9mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 2782.8mg | 0% |
Source of Calories