Easy recipe for takeaway style prawn / shrimp fried rice enriched with the addition of eggs and vegetables. Easy and quick recipe that can be made in under 30 minutes.
Takeaway Style Prawn Fried Rice combines the savory flavors of fried rice mixed with cooked prawns and eggs. This dish is often found in Asian takeout menus and is loved by many for its simplicity and delicious taste. If you have cooked rice on hand, this recipe can be put together in under 30 minutes.
Here are the ingredients you can buy online for making this recipe White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Carbon Steel Wok Pan https://amzn.to/3s6NuSr Stock Cube: https://amzn.to/3NIjVl0
Here is the video of how to make Prawn Fried Rice | Takeaway Style | Easy Prawn Fried Rice With Eggs And Vegetables
For marinating prawns
200 grams prawns, cleaned, medium size 1 teaspoon soy sauce 1/2 teaspoon red chilli flakes 2 teaspoon corn starch
Egg mixture
3 eggs 1/4 teaspoon black pepper powder 1/4 teaspoon salt
For making fried rice
3 tablespoon vegetable oil (divided) 2 teaspoon minced garlic 1 teaspoon minced ginger 1/4 cup onion, finely chopped 1/4 cup carrots, chopped 1/4 cup sweet corn 1/4 cup green peas 1 teaspoon red chilli flakes 1/4 teaspoon salt 1/4 teaspoon black pepper powder 1 stock cube 1/4 teaspoon sugar 2 tablespoon soy sauce 3 cups cooked rice 2 sprigs spring onions, chopped
Marinating the prawns : In a bowl, combine the cleaned prawns, soy sauce, and red chili flakes. Add corn starch and mix well until the prawns are coated. Let it marinate for 15 minutes.
Preparing the egg mixture: In a separate bowl, whisk together the eggs, black pepper powder, and salt until well combined. Set aside.
Making the fried rice: Heat a little oil in a wok or pan over medium heat. Add the marinated prawns and cook for 3-4 minutes until they are nicely roasted. Remove the prawns from the pan and set them aside on a plate to cool. In the same pan, add the egg mixture and scramble the eggs until they are fully cooked. Transfer the scrambled eggs to a plate and let them cool. Add a little more oil to the pan and add minced garlic, minced ginger, and chopped onions. Sauté for a couple of minutes until they become fragrant. Add the chopped carrots, sweet corn, and green peas to the pan. Cook for 3-4 minutes, stirring occasionally. Sprinkle red chili flakes, black pepper powder, salt, stock cube, and a little sugar over the vegetables. Mix well, ensuring that the stock cube is fully dissolved. Pour in the soy sauce and stir to coat the vegetables evenly. Add the cooked rice, cooked prawns, and scrambled eggs to the pan. Mix everything together gently, ensuring the rice and other ingredients are well combined. Finally, finish off the dish by sprinkling generous amounts of chopped spring onions on top. This dish can be enjoyed on its own or as a side with your favorite Asian-inspired main course. Feel free to customize the recipe by adding other vegetables or adjusting the seasoning according to your taste preferences.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
For marinating prawns
200 grams prawns, cleaned, medium size 1 teaspoon soy sauce 1/2 teaspoon red chilli flakes 2 teaspoon corn starch
Egg mixture
3 eggs 1/4 teaspoon black pepper powder 1/4 teaspoon salt
For making fried rice
3 tablespoon vegetable oil (divided) 2 teaspoon minced garlic 1 teaspoon minced ginger 1/4 cup onion, finely chopped 1/4 cup carrots, chopped 1/4 cup sweet corn 1/4 cup green peas 1 teaspoon red chilli flakes 1/4 teaspoon salt 1/4 teaspoon black pepper powder 1 stock cube 1/4 teaspoon sugar 2 tablespoon soy sauce 3 cups cooked rice 2 sprigs spring onions, chopped
Marinating the prawns : In a bowl, combine the cleaned prawns, soy sauce, and red chili flakes. Add corn starch and mix well until the prawns are coated. Let it marinate for 15 minutes.
Preparing the egg mixture: In a separate bowl, whisk together the eggs, black pepper powder, and salt until well combined. Set aside.
Making the fried rice: Heat a little oil in a wok or pan over medium heat. Add the marinated prawns and cook for 3-4 minutes until they are nicely roasted. Remove the prawns from the pan and set them aside on a plate to cool. In the same pan, add the egg mixture and scramble the eggs until they are fully cooked. Transfer the scrambled eggs to a plate and let them cool. Add a little more oil to the pan and add minced garlic, minced ginger, and chopped onions. Sauté for a couple of minutes until they become fragrant. Add the chopped carrots, sweet corn, and green peas to the pan. Cook for 3-4 minutes, stirring occasionally. Sprinkle red chili flakes, black pepper powder, salt, stock cube, and a little sugar over the vegetables. Mix well, ensuring that the stock cube is fully dissolved. Pour in the soy sauce and stir to coat the vegetables evenly. Add the cooked rice, cooked prawns, and scrambled eggs to the pan. Mix everything together gently, ensuring the rice and other ingredients are well combined. Finally, finish off the dish by sprinkling generous amounts of chopped spring onions on top. This dish can be enjoyed on its own or as a side with your favorite Asian-inspired main course. Feel free to customize the recipe by adding other vegetables or adjusting the seasoning according to your taste preferences.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/takeaway-prawn-fried-rice/
Recipe for sundal kuruma made with bengal gram – karuppu kondai kadalai. Excellent side dish for dosai or chapati.
This is a recipe for sundal kuruma that combines the flavors of black chickpeas (also known as kala chana) and a rich coconut based gravy.
Here are the things you can buy online for making this recipe Heavy Duty Indian Mixie https://amzn.to/3GptNKD Bergner Pressure Cooker 5.5 liters https://amzn.to/3bO1BYn Glass Mixing Bowls (500 ml) https://amzn.to/3hMJnVD
Here is the video of how to make Karuppu Sundal Kuruma Recipe | Bengal Gram Curry | South Indian Style Black Chana Kurma Recipe
For the kuruma masala:
2 tablespoons vegetable oil 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1/2 -inch piece of ginger, chopped 1 pod of country garlic (use half the quantity if using regular garlic) 1 sprig of curry leaves 1/4 cup Indian shallots 1 chopped tomato 1 cup water
Other Ingredients:
1 cup Bengal gram 2 tablespoons vegetable oil 1/2 -inch cinnamon stick 3 cloves 1 sprig of curry leaves 1/2 cup sliced onions 1 teaspoon salt 1 teaspoon Kashmiri red chili powder 1/2 teaspoon garam masala 1/2 teaspoon turmeric powder 2 teaspoons coriander powder 1/2 teaspoon black pepper powder 2 cups water (divided) 1/3 cup fresh shredded coconut 20 cashews 2 sprigs of coriander leaves
Wash the Bengal gram and soak it overnight in water. After soaking, drain and set it aside.
For the kuruma masala, heat oil in a pan and add fennel seeds, cumin seeds, chopped ginger, garlic, and curry leaves. Sauté for a few seconds. Add shallots and tomatoes. Sauté until the tomatoes are soft. Remove the pan from heat and set it aside to cool.
Transfer the cooled mixture to a mixer or blender, add water, and grind to a smooth paste. Set aside.
For Making the kurma, heat a pressure cooker and add oil. Add cinnamon and cloves. Then, add curry leaves and sliced onions. Sauté for a few minutes until the onions are soft. Add salt and the spice powders.
Add the prepared masala paste and a cup of water. Add the soaked Bengal gram and mix well. Cover the cooker and cook for 20 minutes on low flame, disregarding the number of whistles. After 20 minutes, remove from heat and allow the pressure to settle naturally. Once the pressure has settled, open the cooker and mix well.
Bring it back to a simmer. Grind the coconut and cashews with half a cup of water and add them to the pan. Wash the mixer or blender with half a cup of water and add it back to the pan. Simmer for five minutes. Sprinkle coriander leaves.
Karuppu Sundal Kuruma is ready. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 12h
- Cook Time: 60m
