Leftover rice prawn and mushroom stir fry is a delicious quick and easy recipe when you’re wondering what to do with leftover rice. A healthy leftover rice recipe that serves 2 and takes just 30 minutes!
Hey Folks! I recently posted one of my favourite recipes for using up mashed potato. That was the leftover mashed potato cakes recipe.
I saw that you really liked that particular recipe as there were a lot of page views for it – thanks!
So I thought you might also like my favourite dinner dish for using up any leftover rice you might have.
This leftover rice prawn and mushroom stir fry.
The simple addition of prawns, mushrooms, peas and spring onions to your rice makes this a perfect leftover rice dinner!
This is a great budget recipe too.
Here I’m using budget staples like frozen prawns, frozen peas and mushrooms.
It’s also a healthy leftover rice recipe.
That’s because prawns can help you have a healthy heart. Like most seafood, they’re rich in Omega-3 fatty acids.
I wouldn’t mind if this was served up for a date meal it’s that good!
In fact if my memory serves me correctly. The first time I served up this recipe was when I was cooking for a date. Long ago in my student days………
So if you’re ever stuck with what to do with leftover rice, this leftover rice prawn and mushroom stir fry dinner is all you need.
You could easily add to it any other vegetables you have to hand too.
Maybe like sweetcorn or broccoli? They both go really well with this stir fry.
Or if you don’t fancy leftover rice for dinner. You could also use your leftover rice to make a delicious overnight breakfast!
Your Questions Answered About Leftover Rice
- How long can you keep leftover rice in the fridge? You can keep rice in the fridge for 4 to 6 days, as long as it’s stored in a sealed airtight container.
- Can I keep re-heating the rice? No only reheat it once. For instance use it once in this prawn and mushroom stir fry.
- Can I freeze and then re-use leftover rice? Yes but again once the rice is defrosted only reheat it once.
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Coming Thursday on Neil’s Healthy Meals
Well folks there’s just one more recipe to go on Thursday before Lynne and I head off on our next African adventure.
It’s a new smooth and creamy easy chocolate strawberry smoothie recipe.
Be sure to join us because if you don’t already know where we’re going and what we’re doing in Africa. I’ll tell you then!Leftover rice prawn and mushroom stir fry is a delicious quick and easy recipe when you're wondering what to do with leftover rice. A healthy leftover rice recipe that serves 2 and takes just 30 minutes!Click To Tweet
Leftover Rice Prawn and Mushroom Stir Fry Recipe
At only 435 calories per serving this prawn and mushroom stir fry makes for an excellent quick healthy meal.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 2 tbsp vegetable oil
- 1 egg beaten
- 75 g sliced mushrooms chestnut
- 100 g frozen peas
- 180 g cooked and peeled prawns*
- 200 g cooked basmati rice
- 1 tbsp light soy sauce
- 2 chopped spring onions
- ½ tsp sesame oil
- Add one tablespoon vegetable oil to your pan / wok and heat gently. Drop the egg in and stir around in the oil until the egg is lightly scrambled then remove it with a slotted spoon.
- Add the remaining tablespoon oil into your pan /wok, turn up the heat and add the sliced mushrooms, stir fry them for 2 minutes then add the frozen peas and prawns and stir fry together until cooked, about 3 minutes (will take slightly longer if you used frozen prawns).
- Next, add in the cooked rice, soy sauce, spring onions and sesame oi. Toss together and serve.
*I just use frozen supermarket own brand ones.