This simple egg fried rice with prawns is an easy weeknight favourite—serve it as a satisfying main or as a side for a homemade takeaway night. Ready in under 20 minutes, it’s a healthy, flavourful dish that’s flexible and quick to make.
Fried rice is my go-to when I’m short on time or unsure what to cook because the core ingredients are usually in the pantry or freezer. This version combines fluffy rice, gently scrambled eggs, sweet peas, soy sauce and succulent prawns for a complete meal. The ingredients are flexible—swap vegetables or protein based on what you have on hand.
This egg fried rice is naturally dairy free and can be made gluten free by using tamari instead of soy sauce. Using a hot wok gives you that quick sear and slightly charred flavour that makes restaurant-style fried rice so appealing.
TIP! Make the rice ahead of time—either in the morning or the night before—and chill it in the fridge. Cold, day-old rice produces separated grains that fry up perfectly. Freshly cooked rice will still work but can become stickier; if you must use it, rinse under cold water to loosen the grains.
This recipe is inspired by a simple prawn fried rice I often order from takeaway—it’s not an authentic traditional recipe but a practical, approachable version for home cooks who want great flavour with minimal fuss. Keep a bag of peeled raw prawns in the freezer so you can pull this together quickly whenever you need an easy dinner.
Key Ingredients
The recipe is very adaptable. Quantities are listed in the recipe card below; use these notes to choose substitutes or tailor the flavours.
See the recipe card for exact ingredient amounts.
- Eggs – gently scrambled to give large, soft pieces of egg throughout the rice.
- Spring onions – both white and green parts for depth of flavour and freshness on top.
- Garlic – a fragrant base to flavour the prawns and rice.
- Prawns – peeled raw prawns are convenient; if frozen, thaw in cold water for 15 minutes and drain well.
- Cooked white rice – day-old chilled long-grain rice is best for non-sticky grains. Microwave rice pouches work as a shortcut.
- Soy sauce – the key umami seasoning. Use tamari for gluten free.
- Sesame oil – adds a toasty finish and aroma.
- Frozen peas – any frozen veg mix (corn, carrot, edamame) can be substituted.
Step-By-Step Instructions
Use a wok over high heat if possible to achieve the best texture and flavour. A large frying pan will also work. Have a metal spatula or wok turner ready—once you start cooking, things move quickly.
Prepare all ingredients first: whisk the eggs, chop spring onions and garlic, defrost prawns if frozen, and have the cold rice measured out.
Heat ½ tablespoon of oil in the wok over medium-low heat and add the beaten eggs. Gently scramble until just set, then transfer to a plate.
Add the remaining ½ tablespoon of oil, turn the heat to high and fry the garlic with the white part of the spring onion for about a minute until fragrant. Add the prawns and toss frequently until they just begin to turn pink—no need to cook them all the way through yet.
Add frozen peas and the scrambled eggs back to the wok, breaking the egg into bite-sized pieces with your spatula. Add the chilled rice, soy sauce and sesame oil, then stir-fry, scraping the bottom of the wok and tossing the rice continually so it heats evenly and starts to brown slightly.
When the rice is evenly coated, warmed through and a little golden, transfer to bowls or a serving plate. Garnish with the green parts of the spring onion and serve immediately.
Enjoy as a main or pair with other Asian-inspired dishes for a fuller meal.
Recipe FAQs
You can reheat it, but prawns can become softer and lose some texture when reheated. Reheat until steaming hot in the microwave or briefly in the wok.
This dish isn’t ideal for freezing—reheated prawns and eggs often change texture.
For best results use day-old, chilled rice. If using freshly cooked rice, rinse it under cold water in a sieve to separate the grains before frying.
Swap prawns for chicken, diced pork or cubed firm tofu for a vegetarian option. Adjust cooking times to suit the protein.
If you make this recipe, please leave a comment and a rating below. I’d love to see your creations—tag them on Instagram with the recipe’s hashtag.
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
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Equipment
-
wok spatula
-
wok
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
- Heat ½ tablespoon oil in a wok over medium-low heat. Pour in whisked eggs and gently scramble until just set. Transfer to a plate.
- Add remaining ½ tablespoon oil, increase heat to high. Add garlic and the white part of the spring onion and cook for about a minute, then add the prawns.
- Stir the prawns until they begin to turn pink; they will finish cooking with the rice.
- Add frozen peas and scrambled eggs back to the wok. Break up the egg, then add rice, soy sauce and sesame oil.
- Stir-fry, scraping the bottom of the wok to prevent sticking, until rice is heated through and starting to brown slightly.
- Transfer to serving bowls or a plate, garnish with green spring onion and serve.
Notes
Gluten Free Option: Use tamari instead of soy sauce.
Rice: Day-old chilled rice works best. If using freshly cooked rice, rinse under cold water to separate grains.
Nutrition
Nutritional information is an estimate and should be used as a guide only.
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