Marry Berry Prawn Fried Rice with Vegetables is made with tiger prawns, basmati rice, red pepper, mushrooms, spinach, and a mix of hoisin, soy, and sweet chilli sauces. This recipe creates a hearty, savory rice dish full of flavor and texture. It takes about 30 minutes to prepare and serves 4.
Marry Berry Prawn Fried Rice with Vegetables Ingredients
- Large knob of butter
- 350g (12oz) raw peeled tiger prawns
- 1 tbsp sunflower oil
- 1 large onion, roughly chopped
- 1 red pepper, deseeded and chopped
- 250g (9oz) chestnut button mushrooms, sliced
- 2 large garlic cloves, finely grated
- 150g (5oz) baby spinach
- 2 × 250g packets cooked basmati rice
- 1 tbsp hoisin sauce
- 1 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- Juice of ½ lemon
- 2 tsp sesame oil
How To Make Marry Berry Prawn Fried Rice with Vegetables
- Cook the Prawns: Heat a large pan or wok with half the butter. Add prawns, season, and fry until pink. Remove and set aside.
- Sauté the Vegetables: Add sunflower oil and remaining butter to the same pan. Cook onion and pepper for 3 minutes, then add mushrooms and fry until liquid evaporates.
- Add Garlic and Spinach: Stir in garlic and spinach and cook until wilted.
- Add Rice: Add the cooked rice and stir-fry for 2–3 minutes until hot.
- Season the Rice: Mix in hoisin, sweet chilli, soy sauce, lemon juice, and sesame oil. Stir well.
- Combine and Serve: Return prawns to the pan, toss everything together, and serve hot.
Recipe Tips
- Use Cooked Rice: Packets of cooked rice save time and ensure fluffy texture.
- High Heat is Key: Cook over high heat to get the classic stir-fry finish.
- Add Prawns Last: Avoid overcooking prawns by adding them back at the end.
- Chop Evenly: Uniform veggie cuts cook more consistently.
- Serve Fresh: This dish is best served immediately for the best flavor and texture.
What To Serve With Prawn Fried Rice
This dish is complete on its own but pairs well with spring rolls, steamed dumplings, or a cucumber salad. A light beer or jasmine tea also complements the savory flavors.
How To Store Prawn Fried Rice
Refrigerate: Store leftovers in an airtight container and refrigerate for up to 1 day. Reheat thoroughly before serving.
Freeze: Not suitable for freezing due to prawn and spinach texture changes.
Prawn Fried Rice Nutrition Facts
- Calories: 420
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Sugar: 8g
- Protein: 25g
- Sodium: 650mg
FAQs
Can I use different vegetables?
Yes, substitute with peas, broccoli, or snap peas based on preference or availability.
Can I use leftover rice instead of packets?
Absolutely. Just make sure it’s cold and fluffed before adding to the pan.
Is this dish spicy?
It’s mildly sweet and savory, but you can add fresh chilli or chilli sauce for heat.
What can I use instead of prawns?
Try diced chicken, tofu, or extra mushrooms as alternatives.
Can I prepare this ahead?
It’s best made fresh, but you can prep ingredients in advance.
Marry Berry Prawn Fried Rice with Vegetables Recipe
Description
A quick, flavor-packed prawn fried rice loaded with colorful vegetables and a tangy-sweet sauce—perfect for busy weeknights.
Ingredients
Instructions
- Fry prawns in butter until pink, set aside.
- Sauté onion and pepper in oil and butter, add mushrooms.
- Stir in garlic and spinach until wilted.
- Add rice, stir-fry until hot.
- Mix in sauces, lemon juice, sesame oil.
- Return prawns to pan, toss well, and serve hot.
Notes
- Use pre-cooked rice for quick prep.
- Keep heat high for best stir-fry texture.
- Don’t overcook prawns—add last.
- Serve fresh; not freezer-friendly.