Laksa Fried Rice

By Health Promotion Board


Serves: 4

Prep time: 10 mins

Cook time: 20 mins


  • 2½ cups cold brown rice
  • 200g fresh prawns
  • 2 pieces fish cakes, sliced
  • 100g bean sprouts
  • 1 cucumber, grated (sprinkle some salt and allow water to be released from cucumber & then drain liquid)
  • 2 eggs, beaten
  • 1 bunch laksa leaves, chopped
  • 2 tsp canola oil
  • 1 large onion, chopped
  • 50ml low-fat coconut milk
  • 1 tbsp dried prawns, washed and pat-dried
  • 1 stalk lemongrass – bruised with the back of a knife
  • 3 tbs laksa paste
  • Salt and pepper, to taste


  • Green onions, thinly sliced


  1. Heat canola oil in a wok. Lightly sauté onion until transparent.
  2. Add laksa paste, lemongrass and laksa leaves, fry until fragrant.
  3. Add dried prawns and fry for 2–3 minutes.
  4. Add low-fat coconut milk, mix well. Then add beansprouts, cucumber and fishcake, and stir-fry with the paste.
  5. When well incorporated, add prawns and rice. Fry for about 3 minutes or until prawn is just cooked.
  6. Pour in beaten egg and mix into rice. Cook until rice dries out.
  7. Add salt and pepper to taste.
  8. Garnish with green onions.

Nutrition Information (Per Serving)

Energy: 435kcal

Protein: 21.7g

Total fat: 20.1g

Carbohydrates: 42.7g

Dietary fibre: 3g

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