Name: Thai fried rice with prawns
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 2 tbsp finely grated ginger; 1 lemongrass stalk, halved and cut into 5cm lengths; 4 coriander roots, roughly chopped; 1 long red chilli, thinly sliced; 2 eschallots, finely chopped; 350g thinly sliced rindless pork belly (see notes), roughly chopped; ¼ cup (60ml) peanut oil, plus extra to shallow fry; 1 bunch garlic chives, cut into 3cm lengths; 3 eggs, lightly beaten; 4 cups cooked long-grain rice (see notes), cooled; 1 tbsp soy sauce; 1 tbsp fish sauce; 400g can lychees, drained and halved; ¼ cup (45g) rice flour; 16 green tiger prawns, peeled, tails on; Betel leaves (see notes), to serve (optional); 2 tbsp salted peanuts, chopped, to serve

Thai fried rice with prawns brings the flavours of Thailand to your table with every spoonful. This dish layers the sweetness of succulent prawns, fried to a crisp golden finish, over long-grain rice tossed with tender marinated pork, fresh vegetables, and a gentle hit of chilli and ginger.

What makes this dish stand out is the balance it achieves: the crunch of the prawns contrasts with the tender pork, while fresh herbs like chives add a bright finish. Perfect for a quick midweek dinner or a relaxed weekend meal, this is a versatile, crowd-pleasing recipe that showcases the best of Thai cooking – bold flavours, fresh ingredients, and a focus on textures that keep every bite interesting. It’s an easy way to bring a taste of Thailand to your home.

For more Asian recipes, try sticky Asian chicken soft tacos, chicken soba noodle salad or baked tofu with chilli jam and brown rice, sesame and almond salad.

Ingredients

2 tbsp finely grated ginger

1 lemongrass stalk, halved and cut into 5cm lengths

4 coriander roots, roughly chopped

1 long red chilli, thinly sliced

2 eschallots, finely chopped

350g thinly sliced rindless pork belly (see notes), roughly chopped

¼ cup (60ml) peanut oil, plus extra to shallow fry

1 bunch garlic chives, cut into 3cm lengths

3 eggs, lightly beaten

4 cups cooked long-grain rice (see notes), cooled

1 tbsp soy sauce

1 tbsp fish sauce

400g can lychees, drained and halved

¼ cup (45g) rice flour

16 green tiger prawns, peeled, tails on

Betel leaves (see notes), to serve (optional)

2 tbsp salted peanuts, chopped, to serve

Method

Combine ginger, lemongrass, coriander, chilli, eschallots and pork belly together in a bowl. Set aside at room temperature to marinate for 20 minutes.

Heat 2 tablespoons of oil in a wok or large frying pan over high heat. Add the pork and marinade and cook for 8–10 minutes, or until caramelised. Add garlic chives and cook for a further minute.

Meanwhile, heat remaining 1 tablespoon of oil in a medium frying pan over medium heat. Add eggs and cook, stirring gently until just set. Turn out onto a plate and set aside.

Add the cooled rice, eggs, soy, fish sauce and lychees and cook for 4 minutes, tossing frequently.

Meanwhile, fill a large frying pan with 5cm of oil and place over high heat. Place rice flour in a large bowl. Add prawns and toss well to coat. In batches, add prawns and cook for 2–3 minutes, turning, or until golden and crisp.

Divide betel leaves between plates. Top with rice, prawns and peanuts.

Notes

Pork belly slices are available from most supermarkets and Asian supermarkets. Ask your butcher to thinly slice for you.

1⅓ cups (265g) uncooked rice will yield 4 cups cooked rice.

Betel leaves are available from Asian supermarkets and selected greengrocers.

Tip

The key to a perfect fried rice is day-old cold rice. The grains will be dry so when you fry them they pick up all the flavours you add.

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Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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