Gluten-Free Prawn Fried Rice

Dive into the irresistible flavors of this Gluten-Free Prawn Fried Rice, a quick and healthy take on a beloved classic! Packed with succulent, marinated prawns, vibrant vegetables like peas, carrots, and scallions, and the umami kick of gluten-free soy sauce, this recipe is a perfect blend of savory goodness and wholesome comfort. The use of day-old rice ensures a perfectly fluffy and satisfying texture, while the addition of scrambled eggs and aromatic ginger and garlic elevates every bite. Ready in just 35 minutes, this one-pan wonder is ideal for weeknight dinners or meal prep, offering a delicious, allergy-friendly option the whole family will enjoy. Serve it piping hot with a garnish of fresh scallions for an easy, flavorful dish that celebrates authentic fried rice without the gluten!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams raw prawns, peeled and deveined
• 3 tablespoons gluten-free soy sauce
• 1 tablespoon sesame oil
• 4 cups cooked white rice (preferably one day old)
• 1 cup frozen peas
• 1 large carrot, diced small
• 4 scallions, chopped
• 2 large eggs
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• 2 tablespoons vegetable oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

In a bowl, marinate the prawns with 1 tablespoon of gluten-free soy sauce and set aside for about 10 minutes.

Step 2

Beat the eggs in a small bowl and season with a pinch of salt. Heat a tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Scramble the eggs until fully cooked, then remove from the pan and set aside.

Step 3

In the same wok, add another tablespoon of oil, and increase the heat to high. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.

Step 4

Add the marinated prawns to the wok and stir-fry them until they turn pink and are cooked through, approximately 2-3 minutes. Remove the prawns from the wok and set aside.

Step 5

In the same wok, add the diced carrot, scallions (reserving a handful for garnish), and frozen peas. Stir-fry the vegetables for about 2 minutes or until they start to soften.

Step 6

Add the cooked rice to the wok, breaking up any clumps with a spatula. Stir vigorously to mix with the vegetables.

Step 7

Drizzle the remaining 2 tablespoons of gluten-free soy sauce and sesame oil over the rice. Stir-fry everything together, ensuring the rice is evenly coated with the soy sauce and oil.

Step 8

Return the cooked prawns and scrambled eggs to the wok. Sprinkle with salt and black pepper. Stir-fry for another minute or until everything is well combined and heated through.

Step 9

Garnish with the remaining chopped scallions before serving. Serve hot and enjoy your gluten-free prawn fried rice!

Nutrition Facts

Serving size	1821.6 grams (1821.6g)

Amount per serving	% Daily Value*
Calories	2264

Total Fat 54.80g	70%
Saturated Fat 10.30g	52%
Polyunsaturated Fat 22.60g
Cholesterol 1317mg	439%
Sodium 4917mg	214%
Total Carbohydrate 271.20g	99%
Dietary Fiber 16.60g	59%
Total Sugars 16.60g
Protein 168.60g	337%

Vitamin D 82IU	410%
Calcium 649mg	50%
Iron 9mg	49%
Potassium 2783mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.9%

Protein: 29.9%

Carbs: 48.2%