Description
A quick and flavorful Seafood Fried Rice recipe featuring succulent tiger prawns, scrambled eggs, colorful vegetables, and a savory blend of satay and maggi sauces. Perfect for a satisfying weeknight dinner, this dish is cooked over high heat for the ideal texture and a deliciously aromatic finish with sesame oil and optional masago caviar.
Ingredients
Seafood and Eggs
- 1/2 tablespoon vegetable oil
- 1 lb. tiger prawns, peeled and deveined (approximately 10 pieces)
- 2 eggs, beaten
- 1/2 tablespoon green onions (approximately 1 full stem), chopped
Vegetables
- 1/2 cup carrots, diced
- 1/2 cup frozen green peas
- 1/2 cup frozen sweet corn
Rice and Sauces
- 3 cups freshly cooked white rice (can use leftover rice)
- 2 teaspoons satay sauce (or satay paste)
- 1/2 tablespoon sesame oil
- 1 teaspoon salt
- 2 teaspoons maggi sauce
Garnishes (Optional)
- 1 teaspoon roasted white sesame seeds
- 2 teaspoons masago caviar
Instructions
- Cook the Prawns: Heat vegetable oil in a large wok or skillet over medium-high heat for one minute. Add the peeled and deveined tiger prawns and continuously stir and flip them until both sides turn orange and are cooked through, about 3 minutes.
- Scramble the Eggs: Push the cooked prawns to one side of the pan to create space. Pour the beaten eggs, along with a pinch of the sliced green onions, into the empty side. Stir and cook the eggs until scrambled through but still tender.
- Add the Vegetables: Add diced carrots, sweet corn, and frozen green peas to the pan. Continuously stir the mixture for about one minute to cook and evenly combine the vegetables with the prawns and eggs.
- Incorporate the Rice: Add the freshly cooked white rice and increase the heat to high. If using leftover rice, add up to 1/4 cup water to soften it. Stir continuously for one minute to evenly mix and distribute the ingredients throughout the rice.
- Season the Fried Rice: Stir in the satay sauce, sesame oil, and salt, continuing to cook and mix for about one minute. Then add the maggi sauce and remaining green onions, stirring thoroughly to combine all flavors.
- Serve with Garnishes: Transfer the fried rice to serving plates or bowls. Top with a sprinkle of roasted white sesame seeds and masago caviar, if desired, before serving immediately.
Notes
- Using freshly cooked rice is best, but leftover rice can be used with a splash of water to soften it.
- Adjust the amount of satay and maggi sauces to taste for desired saltiness and flavor.
- Masago caviar and roasted sesame seeds add a lovely texture and flavor contrast but can be omitted if unavailable.
- Ensure to cook the rice on high heat for the best texture and to avoid sogginess.
- Use a wok or large non-stick skillet to allow for easy stirring and even cooking.
