Prawn egg-fried rice

I work a full day and then still come home and study. Cooking time is something I have very little of, needless to say, this easy egg-fried rice recipe has become a firm favourite!

It’s pretty versatile and a great way to use those last bits of veggies in the fridge. Add any fresh ingredients that appeal to you, like diced fresh asparagus or green beans.

Easy Prawn Egg-fried Rice

  • Servings: 4
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2 Cups raw basmati rice
4 Eggs (beaten)
350g Pink prawns (deveined and shelled)
2 Cloves fresh garlic (peeled and diced)
1 Bunch spring onions (chopped)
1 Cup baby peas (frozen or fresh)
1 Chilli (deseeded and finely diced)
Soya sauce
Sesame seed oil (optional)


  1. Cook the rice and set aside.
  2. Cut each prawn tail into 3 pieces and lightly fry with the garlic in some coconut oil (or which ever oil you prefer to cook with).
  3. Add the cooked rice and chopped chilli to the pan, muddle and fry lightly.
  4. Shift the rice to one side of the pan and pour the egg into the open space.
  5. Add the spring onion and peas to the egg.
  6. Cook and turn the egg mixture over until done.
  7. Slowly add the egg/pea/spring onion mixture into the rice.
  8. Add a drizzle of sesame seed oil and a generous glug of soya sauce.
  9. Mix the oil and soya through until well incorporatedone before serving.

Chef’s notes

  • Don’t add salt, rather serve extra soya sauce on the side.
  • Substitute the prawns with diced hake, chicken fillet or beef for a meatier alternative.
  • Add a bit of fish sauce as a taste alternative to the sesame seed oil.


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