#seafood, prawns, rice
A Nyonya in UK, Culture, Dinner, Lunch

Dried Prawns Fried Rice


nyonya, recipe, easy, Chinese, Straits bornI am not feeling all that good for the past 10 days or more. I believe it is the horrible weather that we are having right now, which is autumn and going into winter. For  the duration I was aching all over. I had my flu jab in October so it looks like this particular strain is not in the jab. My other half was also feeling down the dumps. So I have not been posting for a week now, nor have I been on to my computer for a while.

I have been making easy food, or rather not really cooking at all and have been making  soups and using the slow cooker. Yesterday I decided to make fried rice as it is easy to cook and I normally cook double the rice that I need for 1 meal. I normally freeze the rice and use it as and when needed. So things like that makes it easier for me when I do not have time or when I do not feel like spending a lot of time in the kitchen. This weekend was one of those days where I just want to curl up and rest. My mind was foggy and the only thing is to watch TV or read or look at my facebook and whatsapp. I did pull myself to attend all that I need to attend and just go through the motion. I am sure you can empathise with me.

I have also been making easy soups for the past few days and I will share with you as we go along.

So here is my recipe for Dried Prawns Fried Rice. Actually, I have posted and easy fried rice recipe before. Click here to find out more.

rice, egg,
Simple but mouth watering rice. Easy to cook, nice to eat.


Dried Prawns Fried Rice

An easy fried rice recipe. The dried prawns adds extra saltiness and flavour to the rice. This recipe can be made more healthy by using less oil in the cooking.
If you do  not have dried prawns, just omit it. You will then not have the flavour and aroma of the dried prawns which give the dish its distinct flavour.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Snack
Cuisine: Chinese
Servings: 8 servings or more
Author: Penang Lassie


  • 1000 g cooked rice, preferably overnight fluff up
  • 100 g small prawns, preferably raw or chicken /pork
  • 2 cloves garlic, finely chopped
  • 2 shallots, finely sliced
  • 100 g french/green beans, cut into cubes
  • 1 medium carrot, cut inot 1/2 cm cubes
  • 2 spring onions, chopped
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce

Dried prawns

  • 1 tbsp dried prawns , do NOT wash
  • 2 tbsp cooking oil
  • salt and white pepper powder to taste
  • 4 small eggs


  • In a non-stick pan or wok, heat up the oil until very hot. Add in the dried prawns and let it sizzle until the sizzling reduces. You will need to tilt the pan to ensure the oil stays in one part of the pan to fry the dried prawns more efficiently. Toss frequently to ensure even cooking and crisping. The colour of the prawns will be brown.
  • Remove the prawns by pouring it over a metal sieve placed over a bowl. Drain and place the fried prawns on a kitchen towel.
  • With the remaining oil in the pan, add in the sliced shallots and fry till it is soft and with a bit of colour. Add in the chopped garlic and continure to fry until both are lightly browned.
  • Remove half and set aside.
  • In the same pan, add in the prawns or meat and fry until it changes colour. 
  • Add in the vegetables and toss until the vegetables change colour.
  • Push the ingredients to one side of the pan.  Oil the side of the pan lightly ( if you want to) and crack in the eggs into the empty part of the pan. Lightly break the eggs to mix and drizzle a bit of light soy sauce and a few shakes of white pepper powder over it. Let it half set and turn it over. Let it set again and break it up into small pieces. Then mix with the rest of the ingredients in the pan.
  • Add in the rice and stir to mix thoroughly. Add in the soy sauces and toss to mix. Continue mixing until all the rice is heated up and the flavours are nicely mixed.
  • Season with salt and pepper or extra light soy sauce if required.
  • Finally add in the chopped spring onion and mix thoroughly. Turn of the heat.
  • To serve: dish up into individual bowls and springkle with some of the dried prawns. Serve with some  fresly cut chillis, lime and soy sauce.


In this recipe, you can reduce the calorie content by not using all the 2 tbsp of oil which is used for frying the dried prawns. I use very little of the oil by just bushing the pan with the oil before frying the eggs.
The fried oil actually gives more flavour to the rice.

I hope you like the recipe. I am also putting in more time to make my blog more presentable. All this while I have been busy and further more. I was not very good at all thing techy. So I am now on a quest to improve the appearance of my blog.

Do let me kno what you think.

Please share and like to motivate me to do more.


Many Thanks,

Penang Lassie

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