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How to make Prawn (Shrimp) and Egg Fried Rice with Bacon

4,637 views · Published 18 December 2014 · 7:33 · Indexed 21 October 2026

Channel: Anna's Kitchen & Stitchin · 2014 · Howto & Style

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This is an easy family favourite dish that makes four big servings. You could always reduce the carbs by using cauliflower rice, but as I made this for my husband I used long grain white rice. If you use rice, you'll cook it by the stove-top absorption method as directed on the package or using a rice cooker or steamer.

INGREDIENTS:

 ▪ 2 cups long grain white rice
 ▪ 1-1/2 Tbsp oil
 ▪ 2 eggs, lightly beaten
 ▪ 1 onion, thinly sliced
 ▪ 2 garlic cloves, crushed
 ▪ 2 tsp grated fresh ginger
 ▪ 1 long red chilli, thinly sliced
 ▪ 4 rashers/slices streaky bacon (American style), chopped
 ▪ 250g green prawns/shrimp, peeled, deveined, and roughly chopped
 ▪ 4 green onions, thinly sliced
 ▪ 1 small red capsicum / bell pepper, diced
 ▪ 1/3 cup frozen peas (or any peas/carrots/corn mix)
 ▪ 1 Tbsp oyster sauce
 ▪ 1 Tbsp soy sauce

METHOD:

Cook rice according to pack instructions and set aside to cool.

Heat wok over medium heat until hot, add 2 tsp oil and swirl to coat the wok. Add the egg and cook until egg sets. Remove from wok and slice  thinly. Set aside.

Add remaining oil to wok along with onion, garlic, ginger, chilli and bacon. Stir fry until onion is soft. Add the prawns (shrimp) and stir-fry until they turn pink.

Add the rice, green onions, capsicum, peas, oyster sauce and soy sauce. Stir-fry for 4 minutes or until rice is heated through. Stir in the sliced egg. Serve. Visit and Like us on Facebook: https://www.facebook.com/Annas-Kitchen-1686376324950749/

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