This simple egg fried rice with prawns is ideal as a quick main or as a side on a homemade takeaway night. Ready in under 20 minutes, it’s a reliable, healthy and satisfying option for busy weeknights.
Fried rice is one of those go-to dinners because the core ingredients—rice, eggs and aromatics—are often already in the kitchen. This version is flexible: use whatever add-ins you have in the fridge or freezer.
This egg fried rice is also naturally dairy-free and easily adapted to be gluten-free.
The method is straightforward: cold cooked rice is stir-fried with eggs, peas and soy sauce, then combined with succulent prawns to make a complete meal. The cooking itself is fast; most of the time is spent prepping ingredients. Cooking over high heat in a wok creates the best texture and a touch of char.
TIP! Prepare the rice ahead of time—either the morning of or the night before—and chill it in the fridge. Day-old rice gives the best non-sticky texture. Freshly cooked rice can work in a pinch but is more likely to clump.
This recipe is inspired by a simple prawn fried rice you might order from a takeaway, but it’s not meant to be a traditional or restaurant-authentic dish. It’s an approachable, practical recipe for home cooks who want a tasty meal with minimal fuss.
When you see raw peeled prawns on special, buy a bag and freeze them. Having prawns on hand makes this dish a quick emergency dinner solution.
Key Ingredients
This fried rice is forgiving—adjust quantities and add-ins to suit your taste and what you have available.
Ingredient amounts and full details are in the recipe card below.
- Eggs – gently scrambled for large, soft curds throughout the rice.
- Spring onions – use both the white and green parts for base flavour and fresh garnish.
- Garlic – adds aroma and depth to the prawns and rice.
- Prawns – raw, peeled prawns work well. If frozen, defrost in cold water for 15 minutes and drain thoroughly.
- Cooked white rice – cold, day-old rice is best to prevent clumping; long-grain white rice gives excellent texture. Microwave rice pouches can be used for convenience.
- Soy sauce – provides essential umami; substitute tamari for gluten-free.
- Sesame oil – a little goes a long way to add toasty flavour.
- Frozen peas – any frozen veg mix (corn, carrots) can be substituted if preferred.
Step-By-Step Instructions
A wok over high heat gives the best “fried” flavour and little charred bits. If you don’t have a wok, a large heavy frying pan will work. A metal spatula (wok turner) helps when tossing and scraping the rice.
Prep everything before heating the pan—once you start, the cooking moves quickly.
The ideal rice is cooked and chilled beforehand. If you must use freshly cooked rice, rinse it in a sieve under cold water to separate the grains and cool it quickly.
With cold rice ready, defrost the prawns, whisk the eggs, chop the garlic and spring onions, and have soy sauce and sesame oil at hand.
Heat ½ tablespoon oil in the wok over medium-low heat. Pour in the whisked eggs and gently scramble until just set. Transfer the eggs to a plate.
Add the remaining ½ tablespoon oil and increase heat to high. Add the garlic and the white parts of the spring onion and stir for about a minute until fragrant, then add the prawns.
Stir the prawns until they begin to turn pink; they don’t need to be fully cooked yet since they’ll finish cooking when mixed with the rice.
Add frozen peas and the scrambled eggs back to the wok, breaking up the eggs as you toss. Add the rice, soy sauce and sesame oil and continue to stir-fry.
Use your spatula to lift the rice from the bottom as you stir so it heats evenly and doesn’t burn. Stir-fry until the rice is heated through and the grains begin to brown slightly.
When cooked, transfer to bowls or a serving plate and garnish with the green parts of the spring onion.
Serve as a main or alongside other Asian-inspired dishes.
Recipe FAQs
Yes, but reheated prawns can become soft and lose texture. Reheat until the rice is steaming—either in the microwave or briefly in a hot wok.
No, this dish does not freeze well.
For best texture, use day-old cooked rice. If you must use fresh rice, rinse it under cold water in a sieve to loosen the grains.
Swap prawns for cooked diced chicken or cubed firm tofu for a vegetarian option—adjust cooking times accordingly.
If you make this recipe, please leave a comment and rating below. I’d love to see your creations!
More 20 minute weeknight meals:
20 Minute Hoisin Pork Stir Fry
Vegan Black Bean Burgers
Spicy Pork and Peanut Noodles
Sheet Pan Salmon and Broccoli
Egg Fried Rice with Prawns
Equipment
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wok spatula
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wok or large frying pan
Ingredients
- 1 tablespoon canola oil
- 3 eggs, lightly beaten
- 4 spring onions
- 2 cloves garlic
- 400 grams raw peeled prawns
- 4 cups cooked white rice
- ¼ cup soy sauce
- 1 teaspoon sesame oil
- 1 cup frozen peas
Instructions
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Heat ½ tablespoon oil in a wok over medium-low heat. Pour in the whisked eggs and gently scramble until just set. Transfer to a plate.
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Add the remaining ½ tablespoon oil and turn heat to high. Add garlic and the white parts of the spring onions and cook for about a minute, then add the prawns.
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Stir the prawns until they begin to turn pink. They will finish cooking when combined with the rice.
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Add frozen peas and the scrambled eggs, breaking up the egg as you toss. Add the rice, soy sauce and sesame oil.
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Stir-fry, scraping the bottom of the wok to prevent sticking, until the rice is heated through and begins to brown slightly.
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Transfer to serving bowls or a plate, garnish with the green parts of the spring onion and serve.
Notes
Gluten Free Option: Use tamari instead of soy sauce.
Rice: Use day-old chilled rice for best results; if using fresh rice, rinse under cold water to separate grains.
Nutrition
Nutritional information is an estimate and should be used as a guide only.