If you have got fresh prawns then peel and devein them; remove the heads. Wash them thoroughly and take them in a bowl. Sprinkle half a teaspoon of salt and give a quick shake.
Heat about 1 teaspoon of oil in a wok and swirl the wok to coat the entire surface area with oil.
When the oil is hot, reduce the heat to medium and add the seasoned prawns to the wok arranging them in a single layer.
Let the prawns cook without any disturbance for 2 minutes. After 2 minutes, flip them over.
Allow the other side to cook for another 2 minutes until the prawns turn opaque and bright orange. Take them out and set aside on a plate.
Beat the eggs in a mixing bowl with a pinch of salt. Heat about half a teaspoon of oil in the same wok.
Once oil is hot, pour the beaten eggs and swirl the pan to spread the eggs evenly making a thin layer.
When the eggs are somewhat settled, start breaking them to smaller pieces using a stirring spatula. Cook the scrambled eggs for 2 more minutes and then take them out on a plate.
Now add the remaining oil to the same wok. Once the oil is hot, add minced garlic and chopped spring onion whites.
Stir fry the aromatics on medium heat for 2 minutes. Then add the finely chopped carrots and the fresh green peas.
Season the veggies with ¼ teaspoon of salt and stir well. Now drizzle ¼ cup of water around the veggies and cover the wok with a lid. Let the veggies cook in the covered wok for 5 minutes.
After about 5 minutes, remove the lid and check if the veggies have turned soft; also the water should be completely absorbed by now and oil should start to release.
Now it’s time to add the left-over rice. Add the cold rice to the wok and using the stirring spatula spread them evenly over the surface of the wok.
Leave the rice undisturbed on the wok for at least 3 to 4 minutes on medium flame. This will allow the rice grains to firm up and soak all the flavors of the aromatics.
After about 4 minutes, start stirring the rice, keeping the heat on medium. Drizzle the light soy sauce at this point and keep stirring to mix it in evenly.
After about 2 minutes of stir frying the rice, do a taste test to check the seasoning and based on your preference add any extra salt if only needed.
Once the rice is nicely fried along with the veggies, add the cooked prawns and scrambled eggs to the wok.
Stir everything together to give a good mix, distributing the prawns and eggs evenly.
Sprinkle finely chopped spring onion greens and give a final mix. You super delicious and super healthy prawn fried rice is ready!
Serve the prawn fried rice on a plate and drizzle freshly crushed black pepper over the rice. Garnish with a handful of spring onion greens and enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2024/08/best-ever-prawn-fried-rice/