10-minute Seafood Fried Rice

  • ½ tablespoon vegetable oil
  • 1 lb. tiger prawns, peeled and deveined (approximately 10 pieces)
  • 2 eggs, beaten
  • ½ cup carrots, diced
  • ½ cup frozen green peas
  • ½ cup frozen sweet corn
  • 3 cups freshly cooked white rice (can use leftover rice)
  • 2 teaspoons satay sauce (or satay paste)
  • ½ tablespoon sesame oil
  • 1 teaspoon salt
  • 2 teaspoons maggi sauce
  • ½ tablespoon green onions (approximately 1 full stem), chopped
  • 1 teaspoon roasted white sesame seeds (optional)
  • 2 teaspoons masago caviar (optional)

  1. Heat oil in a large wok or skillet over medium high heat for one minute. Add prawns, continuously stir and flip the over until both sides turn orange and are cooked through, about 3 minutes.
  2. Push the prawns to one side to make space for cooking the eggs. Add beaten eggs with a pinch of the sliced green onions into empty side of the pan, and stir until scrambled and cooked through, yet still tender.
  3. Add carrots, sweet corn, and peas to the pan. Continuously stir for a minute to cook and evenly mix.
  4. Add the rice and turn the heat up to high. It's very important to cook fried rice over high heat to achieve the best texture. If you are using leftover rice, add up to ¼ cup of water to soften the rice. Continuously stir for a minute to cook and evenly mix and distribute the ingredients.
  5. Add satay sauce, sesame oil, and salt, and keep stirring, for about 1 minute. Add maggi sauce and green onions at the end and stir to combine.
  6. Top with a sprinkle of sesame seeds and masago caviar (roe) on top, and serve.
Made on