a delectable Indonesian dish that combines rice, prawns, and stir-fried vegetables to provide a wonderful feast in a savory sauce!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons vegetable oil, divided
- 3 eggs, beaten
- 2 tablespoons dark soy sauce
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sweet chili sauce
- 1 zucchini, chopped
- 1 carrot, chopped
- 8 green onions, sliced
- 1 clove garlic, crushed
- 2 cups cooked rice
- ½ pound cooked prawns
- 2 tablespoons fresh chives, chopped
Instructions
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Swirl the beaten egg into the pan so that it coats the surface. Flip the egg after 30 seconds, and cook for an additional 20 seconds on the other side. Remove the egg from the pan and, when cool enough to handle, roll up on a cutting board. Slice the rolled egg to make thin strips and set aside.
- In a small bowl, combine soy sauce, ketchup, brown sugar, sesame oil, and chili sauce; set aside.
- Heat the remaining 1 tablespoon oil in a skillet or wok over medium-high heat. When hot, add the zucchini, carrot, and green onions. Stir-fry for three minutes. Add the garlic, rice, prawns, and sauce mixture and mix well.
- Remove from heat and serve immediately, topped with the egg strips and chopped chives.
Nutrition Facts
| Calories | 664 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 500 mg |
| Dietary Fiber | 4 g |
| Protein | 41 g |
| Saturated Fat | 5 g |
| Sodium | 1497 mg |
| Sugars | 16 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Very yummy dish!
Was a huge hit with my family! Will be making again. I used shrimp because that’s what I had, but otherwise cooked as written.
My first attempt at fried rice and my family loved it! Added some heat but otherwise stayed true to the recipe.
Outstanding. Could substitute about any seafood with similar results.
I can’t stand the brown sugar, sweet chili sauce, And Ketchup. I think when you fry rice it should be fried, not just heated up in a pan.
My husband and I really like this recipe. It is a take on regular fried rice, and really does have a Malaysian flavor. I almost always use the vegetables suggested, but find that you can use a variety of veggies.
delicious”! flavoursome, quick – and doesn’t need any tinkering with, Thanks for sharing!
Loved it! I made it last night for my wife and parents and they all raved about it. I did however, leave out the brown sugar completely, and went a bit easier on the ketchup. I also found myself adding a BIT more soy sauce after it was served. Not TOO much though. Also, if you’re a hot sauce fan, you can’t go wrong piling it onto this dish! 😀
This was so good! My 2 kids and husband devoured it. We will definitely do this again. Thank you for sharing this recipe.
I made this recipe as stated with the only change being the quantity- I changed it to 4. When I did the calculation it upped the brown sugar, but I left that at the original amount of one tablespoon. This was good, not great and the flavor didn’t wow me. It came together easy and I had every thing in my staples. I would probably give it a 3.5 stars. Thanks for sharing.
I tried this receipe because I needed a fast and easy dinner the other night and I had the shrimp on hand. I substituted bell pepper, mushrooms and snow peas because those were the veggies I had. It was terrific! My husband, who is a very fussy man, asked for seconds. This is a keeper!
Really good! I also omitted the sugar as suggested by others and added in some scallops for a more seafood stir-fry and it turned out great!
My family really enjoyed this!
Very nice! I too omitted the sugar and it turned out great. The sauce also makes a most excellent asian inspired chicken when used as a marinade and baster sauce!
This turned out very tasty. I took the advice of others that tried this recipe and 1) omitted the brown sugar and 2) used garlic chili sauce instead of sweet chili sauce. The recipe is still a bit sweet due to the ketchup (yes, ketchup…can you believe it?). We loved it and will keep it as a mainstay in our house. Thanks for sharing this yummy recipe!
This is a great recipe, as suggested I left out the sugar. I also used low sodium soy sauce. The dish was very dark in color but it tasted really good.
Really good. I omitted the sugar because it was sweet enough already, and I used garlic chilli sauce as that’s what I had on hand. This is a very customizable recipe – would work great with different meat and veggies. Thanks!
I add a little vinegar because it’s a bit too sweet.
I think I might try this with pork next time! Nice recipe to have something different for change!