This version of egg fried rice is such a simple and quick dish to make – a great one to do on a busy midweek night when you haven’t got much time, but you want to make something tasty and nutritious. The addition of prawns and peas turns transforms it from a side dish to a main course and yet hardly requires any extra effort.
This recipe is also a good one to make if your original plans fall through – rice, eggs and frozen peas are all things you are likely to have in your kitchen already, so stick a bag of prawns in your freezer too and you know you’ve always got the makings of an easy peasy standby meal whenever you need it.
It’s really important to use cold rice to make this dish – it works so much better than hot rice. You can either use leftover rice straight from the fridge, or do what I do and cool the hot rice under cold water until it’s properly cold – believe me it’s really worth doing this tiny extra step. Also, make sure you fry the rice for a good 3 minutes before adding in the eggs. It will make all the difference.
If you don’t like or haven’t got any prawns this would also work well with leftover roast chicken or pork, or cooked turkey or ham – if you still have some leftover from Christmas Dinner!?! Or you could go veggie and fry up some onions, pepper and mushrooms, before adding the rice.
I tend to make this on its own for a quick and speedy dinner but you could also serve it as a side dish to go with my easy peasy stir fry or any other Chinese style dishes that you like to make. I serve this with extra soy sauce and sesame oil on the table for people to help themselves.
- 300g rice
- 2 tablespoons sunflower/vegetable/wok oil
- 3 eggs (preferably organic – the flavour is so much better)
- 250g raw prawns (defrosted first, if frozen)
- 100g frozen peas (no need to defrost first)
- 2 tablespoons soy sauce, plus extra for serving
- 1 tablespoon sesame oil, plus extra for serving
- Cook 300g rice according to packet instructions / your own preferences. Drain and rinse under cold water until properly cold. Drain again thoroughly.
- Drizzle the oil into a large frying pan or wok and heat for 1 minute over a medium high burner. Add the rice and stir fry for 3 minutes until properly hot.
- Crack 3 eggs into a jug and mix together using a whisk or a fork. Make a well in the centre of your rice and add the beaten eggs. Leave like this for 10 seconds and then stir into the rice.
- Add the defrosted prawns and the frozen peas plus the soy sauce and sesame oil and stir everything together. Cook for 5 more minutes until the prawns are pink and slightly curled. They should be fully cooked and piping hot.
- Serve as it is or with a stir fry. Put more soy sauce and sesame oil on the table for people to help themselves.
I am linking this up to Recipe of the Week and Tasty Tuesdays.