This fresh, light dish comes together in just 15 minutes. The light soy sauce and honey give it a rich Asian flavor, and the mixture of vegetables stay nice and crisp, to be the perfect compliment to the prawns.
I love Asian inspired food. When I was growing up my family used to eat at a restaurant called Wok Right Inn. We loved it, and became fast friends with the owners. They invited us back into the kitchen to show us the way they prepared our favorite dishes. I was only 9 or 10 but I still remember how fast everything cooked up.
I loved all the fresh veggies that were thrown into the wok, with their special sauce, and within a few minutes you get a masterpiece of color and flavor.
Green-Fried Rice with Prawns
Print Pin RateIngredients
- 1 cup precooked white rice cold
- 1 Tbs olive oil
- 1 Tbs minced garlic
- 1 tsp ginger ground
- 1 carrot cut into matchsticks
- 1 zucchini cut into matchsticks or "spiralized"
- 1 handful snow peas
- 1 handful baby spinach
- 1 Tbs Soy Sauce
- 2 tsp honey
- 10 medium sized prawns
Instructions
- Heat olive oil in a wok or large saute pan
- Add garlic and ginger
- Saute garlic for 1 minute
- Add carrots, zucchini, and shrimp
- Saute 2-3 minutes, you want the shrimp to start turning pink, but not be done cooking, and vegetables are still crispy
- Add your rice, honey, soy sauce, stir it up
- Add your spinach, sugar snap peas, and saute for about a minute until the spinach starts to wilt. Then remove from heat.
- Serve immediately
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
This is so simple (Eazy Peazy is my name for a reason!), but will have you coming back for more!
Let’s take a minute to talk about the Spiralizer!
I love mine. I just bought it off Amazon, and it took me a few tries to get it down. It basically takes your vegetables (Let’s go with zucchini because it is my favorite thing to spiralize) and turns it into ribbons, or noodles. The one I bought came with 3 different blades, so you can get different options. But I love it. I was able to quickly cut my zucchini. It was the perfect size to get cooked but still retain some crispiness! Yum. Luckily, if you don’t have a spiralizer, you can achieve a similar thing by chopping into matchsticks, or using a julienne slicer or mandolin.
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