Prawn Fried Rice Recipe

Recipe for Prawn Fried Rice. Easy and simple recipe for prawn fried rice. Recipe with step by step pictures.

Here are the things you can buy online for making this recipe Carbon Steel Wok Pan https://amzn.to/3s6NuSr White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD 3 Liter Stainless Pressure Cooker https://amzn.to/3rxv6D4 Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08 Aged Basmati Rice https://amzn.to/3s2Vjsp Basmati Rice https://amzn.to/3IUeD1S Naturally Brewed Soy Sauce https://amzn.to/3oeBUUc

Here is the video of how to make Prawn Fried Rice

We will be using basmati rice for making fried rice. The whole idea is to get the texture right. Its very important that the grains of rice do not turn mushy. Here is how I do it. Wash and soak the basmati rice in water for 15-30 minutes. 15 minutes for regular basmati rice and 30 minutes for aged rice. Drain the water. Add 1.5 cups of water to every cup of rice used. Add half a teaspoon of salt. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time.

After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely. The rice needs to be completely cool before you start cooking the fried rice. Note: For a very dry rice, release the pressure manually after 5 minutes.

Clean and de-vein the prawns. Small or medium size prawns work well for this recipe. Marinate the prawns in soy sauce and black pepper powder for 10 minutes.

Heat oil in a pan and add in the prawns and cook the prawns for 3-4 minutes. Do not cook the prawns for long as it will become rubbery. Remove the cooked prawns to a pan and set aside. Note: Cook the prawns in batches and do not over crowd the pan.

In the same pan scramble a couple of eggs. Sprinkle salt and pepper while scrambling. Set aside on a plate to cool.

Heat oil in a pan and add in the finely chopped ginger and garlic. Saute for a minute. Add in the finely chopped onions and capsicum. Add in the salt and saute till the onions are soft. Add in the soy sauce and half a teaspoon of sugar. Saute for a couple of minutes more. The addition of sugar balances the flavour.

Add in the cooked prawns, scrambled eggs and the cooked rice. I also added cooked green peas as I like the flavour of peas in fried rice. Add in the finely chopped spring onions and coriander leaves.

Mix well to combine. Let the rice heat up, so it can absorb all the flavours. Saute for 2-3 minutes.

Remove from heat and serve hot. Fried rice is ready. Serve with gobi manchurian , chilli paneer, honey chicken orange chicken or sweet and sour fish.

For cooking the prawns

• 1 teaspoon peanut oil
• 200 grams prawns (small or medium)
• 1 teaspoon soy sauce
• 1/4 teaspoon black pepper

For scrambling the eggs

• 1/2 teaspoon peanut oil
• 2 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Other ingredients

• 1 cup basmati rice
• 2 tablespoon peanut oil
• 5 cloves garlic, finely chopped
• 1/2 inch piece ginger, finely chopped
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped capsicum
• 1 teaspoon salt (divided)
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• 1/4 cup cooked fresh green peas
• 2 sprigs spring onions, finely chopped
• 2 sprigs coriander leaves, finely chopped

1. Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Add half a teaspoon of salt. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time. After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely. The rice needs to be completely cool before you start cooking the fried rice.
2. Marinate the prawns in soy sauce and black pepper powder for 10 minutes. Heat oil in a pan and add in the prawns and cook the prawns for 3-4 minutes. Remove the cooked prawns to a pan and set aside.
3. In the same pan scramble a couple of eggs. Sprinkle salt and pepper. Set aside on a plate to cool.
4. Heat oil in a pan and add in the finely chopped ginger and garlic. Saute for a minute. Add in the finely chopped onions and capsicum. Add in the remaining salt and sauté till the onions are soft. Add in the soy sauce and half a teaspoon of sugar. Saute for a couple of minutes more.
5. Add in the cooked prawns, scrambled eggs and the cooked rice. I also add cooked green peas as I like the flavour of peas in fried rice. Add in the finely chopped spring onions and coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Main
• Cuisine: Chinese

For cooking the prawns

• 1 teaspoon peanut oil
• 200 grams prawns (small or medium)
• 1 teaspoon soy sauce
• 1/4 teaspoon black pepper

For scrambling the eggs

• 1/2 teaspoon peanut oil
• 2 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Other ingredients

• 1 cup basmati rice
• 2 tablespoon peanut oil
• 5 cloves garlic, finely chopped
• 1/2 inch piece ginger, finely chopped
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped capsicum
• 1 teaspoon salt (divided)
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• 1/4 cup cooked fresh green peas
• 2 sprigs spring onions, finely chopped
• 2 sprigs coriander leaves, finely chopped

1. Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Add half a teaspoon of salt. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time. After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely. The rice needs to be completely cool before you start cooking the fried rice.
2. Marinate the prawns in soy sauce and black pepper powder for 10 minutes. Heat oil in a pan and add in the prawns and cook the prawns for 3-4 minutes. Remove the cooked prawns to a pan and set aside.
3. In the same pan scramble a couple of eggs. Sprinkle salt and pepper. Set aside on a plate to cool.
4. Heat oil in a pan and add in the finely chopped ginger and garlic. Saute for a minute. Add in the finely chopped onions and capsicum. Add in the remaining salt and sauté till the onions are soft. Add in the soy sauce and half a teaspoon of sugar. Saute for a couple of minutes more.
5. Add in the cooked prawns, scrambled eggs and the cooked rice. I also add cooked green peas as I like the flavour of peas in fried rice. Add in the finely chopped spring onions and coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Main
• Cuisine: Chinese

Find it online : https://www.kannammacooks.com/prawn-fried-rice-recipe/

How to make ulundu paruppu chutney / ulutham paruppu chutney with onion. உளுந்து சட்னி. Tamil style Urad dal chutney without coconut. Recipe with step by step pictures.

Here is another easy recipe for urad dal chutney. I have already shared the recipe for black urad dal chutney and this is a variation of the same. Here is how to do it.

Heat a teaspoon of oil in a pan and add in the white whole urad dal. Fry for 2-3 minutes until the lentils are roasted and brown. Roast on a low flame so the lentils does not burn. Once the lentils are roasted, remove and set aside on a plate to cool.

In the same pan, add in a teaspoon of oil. Add in the curry leaves, green chillies and garlic. Add in the onions and tomatoes. Also add in the salt and a small piece of tamarind. I used about 5-6 green chillies for this recipe. Urad dal can be very bland, so add more green chillies than usual. Adjust the green chillies according to your taste.

Cook for 5-6 minutes till the tomatoes are well cooked. Remove from heat and set aside to cool.

Grind the roasted urad dal and the onion-tomato mixture with half a cup of water to a fine paste. Note: While grinding, set aside a couple of green chillies from the mixture. Grind the mixture. Taste the chutney and add back the green chillies if need be and grind again to adjust the spice levels. Some green chillies can be very spicy while some might be mild. You can follow this tip if there are children at home. You may grind some without the chillies and serve it to the kids and grind the rest with the chillies so its spicy and the adults will like it.

Tempering Heat oil in a pan and add in the mustard seeds, curry leaves, green chillies, red chillies and a pinch of asafoetida. Let the mustard seeds crackle. Add it to the chutney. Keep the chillies whole. The roasted green chillies add a nice aroma to the chutney. Also if you want a very spicy chutney, you can bite a little bit of the nicely roasted green chilli.

Ulutham paruppu / ulundu paruppu chutney is ready. Serve the chutney with idli and dosai.

Main Ingredients

• 2 teaspoon Indian sesame oil (Indian gingely oil)
• 3 tablespoon white whole urad dal
• 1 sprig curry leaves
• 5 green chillies
• 4 cloves garlic
• 1 onion, chopped (around half a cup )
• 2 tomato, chopped (preferably country tomatoes)
• marble size tamarind
• 1/2 teaspoon salt

For Tempering

• 1 teaspoon Indian sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 green chillies
• 2 dried red chillies
• pinch of hing (asafoetida)

1. Heat a teaspoon of oil in a pan and add in the white whole urad dal. Fry for 2-3 minutes until the lentils are roasted and brown. Roast on a low flame so the lentils does not burn. Once the lentils are roasted, remove and set aside on a plate to cool.
2. In the same pan, add in a teaspoon of oil. Add in the curry leaves, green chillies and garlic. Add in the onions and tomatoes. Also add in the salt and a small piece of tamarind. I used about 5-6 green chillies for this recipe. Urad dal can be very bland, so add more green chillies than usual. Adjust the green chillies according to your taste.
3. Cook for 5-6 minutes till the tomatoes are well cooked. Remove from heat and set aside to cool.
4. Grind the roasted urad dal and the onion-tomato mixture with half a cup of water to a fine paste.
5. Heat oil in a pan and add in the mustard seeds, curry leaves, green chillies, red chillies and a pinch of asafoetida. Let the mustard seeds crackle. Add it to the chutney. Keep the chillies whole. The roasted green chillies add a nice aroma to the chutney. Also if you want a very spicy chutney, you can bite a little bit of the nicely roasted green chilli.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Chutney
• Cuisine: Tamilnadu