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–+ servings
A bowl of Quick Egg Fried Rice with Prawns
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5 from 1 vote

Egg Fried Rice With Prawns

An easy, 20-minute recipe for egg fried rice with prawns. Perfect for using up leftover rice and a delicious alternative to a takeaway.
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course, Side Dish
Cuisine: Chinese
Servings: 2 people
Calories: 581kcal
Author: Helen

Equipment

Ingredients

Sauce

  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tbsp sriracha (optional)

Fried Rice

  • 2 tbsp neutral oil
  • 160 g raw prawns/shrimp peeled and deveined (note 2)
  • ½ onion finely chopped
  • 2 spring onions/scallions finely chopped + extra for serving
  • 1 red chili finely chopped
  • 2 garlic cloves crushed
  • 130 g peas defrosted if using frozen
  • 2 eggs beaten
  • 350 g cooked long-grain rice preferably cooked the day before (note 1)
US Customary - Metric

Instructions

  • Make the sauce by mixing the soy sauce, oyster sauce, sugar, sesame oil and optional sriracha in a small jug or bowl.
  • Place a wok or large frying pan on medium to high heat and add the neutral oil. Add the prawns/shrimp when the oil is hot and fry for a few minutes until they become opaque. Remove them from the pan and set them aside.
  • Add the onion and spring onions/scallions to the pan and fry for a few minutes until soft. Add a little more oil if you need to.
  • Add the chilli and garlic and fry for another minute or two until fragrant.
  • Add the peas and toss them in the pan until they become hot.
  • Reduce the heat to medium and move the ingredients in the pan to one side and pour in the beaten eggs, wait a few seconds for them to begin to cook, and scramble using chopsticks or a spatula.
  • Add the cooked rice and mix well.
  • Pour on sauce and continue to mix.
  • Add the cooked prawns/shrimp and serve immediately with more chopped spring onions/scallions.

Notes

  1. Cooking the rice the night before and storing it in the refrigerator once it's cool ensures that the grains separate and harden a little, so the rice does not go mushy. I recommend doing this if you have time, but don't worry if you don't. I've often skipped this step and the results are still tasty as long as you don't overcook the rice.
  2. You can also use cooked prawns/shrimp and skip step 2.

Nutrition

Serving: 1 serving | Calories: 581kcal | Carbohydrates: 71g | Protein: 29g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 264mg | Sodium: 2452mg | Potassium: 600mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1224IU | Vitamin C: 68mg | Calcium: 134mg | Iron: 3mg