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+ servings
a bowl of fried rice topped with prawns and spring onion
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5 from 11 votes

Prawn Fried Rice with Egg

Delicious prawn fried rice, bursting with flavour and ready to eat in just 20 minutes. Filled with juicy prawns, peas and egg, all tossed through a rich savoury sauce, it is quick and easy to make and customisable with any of your favourite add-ins.
Prep Time5 minutes
Cook Time15 minutes
0 minutes
Total Time20 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Chinese
Servings: 6
Calories: 424kcal

Ingredients

For the sauce

  • 3-4 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 2-3 teaspoons fish sauce
  • 1 tablespoon Chinese wine shaoxing
  • ¼ cup liquid chicken stock

Fried rice ingredients

  • 4 tbsp peanut oil or vegetable oil
  • 1 onion chopped
  • 12 grams fresh ginger peeled and finely grated or chopped
  • 300 grams char siu pork cooked/leftover. Or use bacon.
  • 1 cup frozen peas
  • 350 grams green prawns peeled, whole.
  • 4 cups cooked and cooled white rice day-old is best (keep chilled in the fridge).
  • 3 eggs scrambled
  • ½ cup bean sprouts
  • 2 spring onions chopped

Instructions

  • Chop/prepare all of the ingredients and have them in bowls, ready to add to the wok. Beat the eggs and set them aside.
  • Place all of the sauce ingredients into a jug and set aside.
  • Heat oil in a large wok over high heat.
  • Add the onion and ginger to the wok and stir for 1-2 minutes, until soft and fragrant.
  • Add the pork and peas and continue to stir fry for a further 1-2 minutes.
  • Add the prawns and stir fry for a further minute, until pink.
  • Add the rice and stir fry for 1-2 minutes. Break up any clumps with a wooden spoon.
  • Make a well in the middle of the rice and place the beaten eggs into the middle of the hot wok. Stir and then break up the egg when cooked and the stir through. Alternatively, the eggs can be cooked in a separate pan and then stirred through the rice.
  • Add the sauce and stir fry for a further 2-3 minutes, until you notice the vegetables and rice start to brown slightly. Stir through the bean shoots.
  • Taste and add a little more soy sauce if required. Top with shredded spring onion and extra bean shoots and serve immediately.

Notes

  1. BBQ pork – use pre-cooked Char siu (Chinese BBQ) pork, if you can source it. In Australia, it can be found in the deli at Woolworths and some other supermarkets. You can also make your own or use leftover pork, if preferred. Being pre-cooked, it is perfect for chopping up and throwing into the wok. Alternatively, you can use bacon or 175g of Chinese sausage.
  2. Rice – use day-old rice that is cooked the day before and kept covered in the fridge. The best rice to use for fried rice is Jasmine or long grain white rice. Alternatively, pre-cooked packet rice can be used.
  3. Wash your rice before cooking. Make sure you rinse it in a sieve under a cold tap to get rid of as much starch as possible. Starch will cause the rice to stick together in clumps.
  4. Cooking the rice in a rice cooker is a great method for controlling the amount of moisture in the rice. I add a little less water, which keeps the grains firm and on the drier side.
  5. Use cold rice. For best results, plan ahead and use cooked and chilled rice. Freshly cooked rice won’t fry well and will become soggy and clumpy when stir fried. Leftover, refrigerated rice is best as it will dry out.
  6. Store the cooked rice in the fridge. Cool the rice at room temperature before covering and placing it in the fridge. Day-old rice is best for fried rice, as it will dry out and be less likely to clump together.
  7. Have all of your ingredients ready to go. As everything cooks together very quickly, you won’t have time to chop or prepare ingredients while cooking. So, it’s easiest to have all of your sauces and ingredients chopped and ready to go.
  8. Customise the ingredient list below to suit your taste/what you have available in the fridge. This recipe suits most fresh and frozen vegetables and protein.
  9. Keep things hot! For best results, use a wok. Woks will generate more heat than a frying pan. Make sure the wok is smoking hot before adding your ingredients. If using a smaller pan, you may need to cook in batches to keep the heat in. A hot wok will prevent the rice from steaming instead of frying.
  10. Adjust the seasoning; different soy sauce brands can contain different levels of sodium and everyone's salt tolerance is different. Start with a small amount of soy sauce and then taste and adjust at the end, if necessary.
  11. Meal prep – the rice should be day-old, so make sure it is cooked and cooled, then kept in the fridge overnight. The vegetables can all be chopped ahead of time and the sauce can be made and stored in the fridge, ready to add to the wok.
  12. Storage; this rice will keep in the fridge for up to 3 days in an airtight container.
  13. Freezing; Fried rice can be frozen and stored for up to 2 months. To freeze, allow the rice to cool to room temperature and divide into an airtight container or freezer bags before placing in the freezer. Allow the rice to thaw in the fridge overnight before reheating and serving.
  14. Reheating; Fried rice can be reheated, either in the microwave or on the stovetop. To reheat on the stovetop, heat your wok until smoking hot and add a little oil. Add the rice and stir fry until evenly heated and the prawns are heated through.
  15. Please note that the nutrition information is based on the rice being divided into 6 individual bowls, with one bowl being one serve. The nutritional information is an estimate only and does not take into account any additional toppings, sides or sauces served with the rice.
  16. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 424kcal | Carbohydrates: 39g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 1067mg | Potassium: 501mg | Fiber: 3g | Sugar: 3g | Vitamin A: 452IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 2mg