Make-ahead Freezable Prawn Fried Rice

Moms can relate: sometime we just can’t muster up the energy to cook something tasty yet nutritious! That’s why these make-ahead freezable “Prawn Fried Rice” is a weekly favorite.

You will need:

• 450g prawns, peeled and deveined
• 1 tsp cornflour
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 Tbsp. olive oil
• 4 large eggs beaten
• 25g onion finely chopped
• 925g cooked and cooled rice,
• 340g frozen carrots and peas, thawed
• 2 Tbsp. soy sauce
• 1.5 tsp sesame oil

To Make

1. In a medium bowl, mix the prawns, cornflour, salt and pepper. Let it marinate at room temperature for 10 minutes.
2. Heat a large non-stick skillet on medium-high heat.
3. Carefully swirl in 2 Tbsps. of the olive oil (careful of splatters) and add prawns to the hot skillet in a single layer. Cook for 1 minute per side, or until cooked through and opaque. Remove and set aside.
4. Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove and set aside.
5. Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp. oil and onions and cook through.
6. Stir in rice then spread it evenly over the pan and cook 1 to 2 minutes without disturbing it then stir and saute another 1 to 2 minutes. Rice should sizzle.
7. Drizzle 2 Tbsps. soy sauce over rice and stir well. Add sesame oil and vegetables and mix well.
8. Add cooked shrimp and cooked eggs back to the pan and mix well.
9. Continue to cook until the rice is hot and sizzles, stirring frequently. Add more soy sauce to taste, if desired.

SUPA TIP:

To freeze, let it cool down completely. Then scoop into one of my freezer bags and seal. Write the date on the handy label and freeze for up to 3 months. To reheat, thaw overnight. Heat 1 tablespoon olive oil in a medium skillet. Add rice mixture and cook, stirring occasionally, until warmed, for about 5-7 minutes. Serve immediately.