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Egg Fried Rice with Prawns and Peas
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5 from 5 votes

Egg Fried Rice with Prawns and Peas

The addition of prawns and peas transforms Egg Fried Rice from a side dish to a main course, yet requires hardly any extra effort. A really quick and simple dish to make on a busy midweek night when you haven’t got much time, but you want to make something tasty and nutritious.
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 453kcal
Author Eb Gargano

Ingredients

  • 300 g uncooked white rice (See Note 1)
  • 1 tablespoon sunflower/vegetable/wok oil
  • 3 medium eggs
  • 250 g raw prawns defrosted first, if frozen
  • 100 g frozen peas no need to defrost first
  • 2 tablespoons soy sauce plus extra for serving
  • 1 tablespoon sesame oil plus extra for serving
Metric - US Customary

Instructions

  • Cook the rice according to packet instructions / your own preferences. Drain and rinse under cold water until properly cold. Drain again thoroughly. (See Note 1)
  • Place 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 30 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 just as it is or with other Chinese-style dishes. Put more soy sauce and sesame oil on the table for people to help themselves to extra.

Notes

  1. This recipe works well with white, brown or basmati rice. Follow packet instructions for exact rice cooking times. 
  2. You can also use pre-cooked / leftover rice. (Do take care to follow correct food safety advice when cooling and reheating rice.) You will need 600g cooked rice to make this recipe. If you use cooked rice this recipe only takes 10 minutes!
  3. Always make sure you use cold rice in this recipe!
  4. Not suitable for freezing.
  5. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 453kcal | Carbohydrates: 65g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 908mg | Potassium: 282mg | Fiber: 2g | Sugar: 2g | Vitamin A: 482IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 2mg