This simple egg fried rice with prawns is perfect served on its own as a main or as a side for a delicious homemade takeaway night! Made in under 20 minutes this fried rice will become a go to recipe for busy weeknights when you want something easy, healthy and delicious!
Fried rice is a go to recipe for me on nights when I don’t know what to cook as I usually have the key ingredients already on hand, and the add-ins can be flexible based on what I have left over in the fridge and freezer.
This egg fried rice is also a naturally dairy free dinner recipe which I love, and can be easily made gluten free.
The recipe is super simple combining rice with eggs, peas and soy sauce and then succulent prawns to really make it a meal. Plus this dish comes together really fast as most of the time needed is spent in the preparation and gathering of ingredients as the cooking time itself is really quick thanks to the method of using a hot wok.
TIP! Make the rice ahead of time, either in the morning or the night before and allow to cool in the fridge for the best results! Freshly cooked rice will still taste good, but your end result will be more sticky. If you can plan ahead, it will be worth it for the best fried rice and as a bonus it will also make the dinner prep much quicker!
This recipe is inspired by the simplest variation of prawn fried rice which is often on my order when getting Chinese takeaway but is in no way a traditional recipe. It is however a simple and approachable egg fried rice recipe that is designed for the busy home cook who wants tasty and delicious food on the table without too much fuss.
Next time you see a bag of raw, peeled prawns on sale at the supermarket grab them and pop them in the freezer so you always have the ingredients for this easy meal ready to go for those emergency dinner times.
Key Ingredients
This recipe is a great staple to have in your repertoire as it’s very flexible based on the ingredients that you have available and your personal tastes so feel free to adjust as needed.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Eggs – gently scrambled so that we get nice big chunks of egg in each bite.
- Spring onions – also known as scallions or green onions, we’re using both the white and green parts to give extra flavour to the base of our rice and add extra freshness when serving.
- Garlic – essential aromatic added to flavour the prawns and rice.
- Prawns – I am using Australian caught raw frozen and peeled prawns to make this recipe super simple but you can use fresh prawns and peel them yourself. If you’re using frozen, you’ll need to defrost them in a bowl of water for 15 minutes and drain well before adding to the wok.
- Cooked white rice – this recipe calls for you to have precooked your rice and allowed it to cool completely in the fridge. This is what is going to give us the best result and ensure the grains don’t stick to each other. For a shortcut, you can also use those microwave rice pouches straight from the packet. The best rice for this recipe is white long grain rice.
- Soy sauce – essential umami flavour and the key to ensuring this dish is flavourful not bland. Use tamari for a gluten free option.
- Sesame oil – adds flavour.
- Frozen peas – you can use any frozen vegetables you have instead such as corn or carrot (a mix also works really well).
Step-By-Step Instructions
To make egg fried rice at home I do recommend using a wok over a high heat as this is what is going to give us that ‘fried’ taste and little bits of char that you get when ordering from a restaurant. However if all you have is a large frying pan, then just use what you have.
You’ll also need a good metal spatula also known as a wok turner to make things easy.
Start with your preparation of ingredients as once you start cooking, things will go very fast so you want to make sure everything is ready and nearby once you turn on the heat.
The first step involves cooking the rice, and as mentioned, this should be done either earlier in the day or the day before so it has enough time to cool completely in the fridge before using.
If you are making this as an emergency dinner then you can certainly use freshly cooked rice and place it in a sieve and run it under cold water to loosen the grains and prevent them from sticking together which is the aim.
Once you have your cold rice, defrost your prawns, whisk together the eggs in a small bowl, chop your garlic and spring onions and gather the remaining ingredients.
Heat a little oil in the base of the wok on a medium/low heat and add in the whisked eggs. Gently use a spatula to scramble the eggs until they are just set. Remove from the wok and set aside on a plate.
Add a little more oil to the wok and turn the heat up to high. Add in the garlic and the white part of the spring onion and toss in the oil for a minute or two until fragrant before adding in the prawns.
Cook the prawns, tossing well as you’re cooking until just turning pink. They don’t need to be cooked all the way through at this point as they will continue to cook as we combine the remaining ingredients.
To the wok, add the frozen peas and the scrambled eggs and give it a good toss using your spatula to break up the egg. Add in the rice, the soy sauce and sesame oil and continue to cook.
Use your wok spatula to scoop the rice mixture from the bottom to the top, stir frying until you can’t see any white grains of rice remaining and the rice has started to brown slightly. You want to keep moving the rice to prevent it burning on the bottom.
Once the rice is cooked, serve into bowls or onto a plate for sharing and garnish with the green parts of the spring onion.
Serve the prawn fried rice as a main course or alongside your favourite Asian inspired dishes such as these honey garlic chicken wings.
Recipe FAQs
You can, however, reheated prawns don’t tend to taste the best as they become soft and lose their texture. If you choose to reheat either in the microwave or back in the wok on the stove, make sure the rice is steaming.
No, this recipe is not suitable for freezing.
It is recommended for the best results to use day old, cooked and cooled rice. If you need to you can use freshly cooked rice, however I do recommend adding it to a sieve and running it under cold water to loosen the grains and prevent them from sticking together.
You can use any proteins you prefer such as chicken or cubed firm tofu for a vegetarian option. Simply adjust the cooking time to suit.
More 20 minute weeknight meals:
20 Minute Hoisin Pork Stir Fry
Vegan Black Bean Burgers
Spaghetti Carbonara
Spicy Pork and Peanut Noodles
Sheet Pan Salmon and Broccoli
Egg Fried Rice with Prawns
Equipment
Ingredients
- 1 tablespoon canola oil
- 3 eggs lightly beaten
- 4 spring onions
- 2 cloves garlic
- 400 grams raw prawns peeled
- 4 cups cooked white rice see notes
- ¼ cup soy sauce
- 1 teaspoon sesame oil
- 1 cup frozen peas
Instructions
- Heat ½ a tablespoon of oil in a wok over medium-low heat. Pour in the whisked eggs and gently scramble them until they’re just set. Transfer the scrambled eggs to a plate and set aside.
- Add the remaining ½ tablespoon of oil to the wok and turn up the heat to high. Toss in the garlic and the white part of the spring onion. Cook for about a minute until fragrant, then add the prawns.
- Cook the prawns, stirring frequently until they start to turn pink. They don’t need to be fully cooked yet as they’ll continue cooking later.
- Add the frozen peas and the scrambled eggs back into the wok. Use a spatula to break up the egg and mix everything together. Add the rice, soy sauce, and sesame oil.
- Stir-fry everything together, scraping the bottom of the wok to prevent sticking. Keep stirring until the rice is heated through and starts to brown slightly.
- Once the rice is cooked, transfer it to serving bowls or a plate for sharing. Garnish with the green parts of the spring onion before serving.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Made this recipe? Leave a review!