Egg fried rice with prawns & peas

Egg fried rice with prawns & peas

Make your own takeaway favourite with this Chinese-style rice one pot flavoured with soy and chilli

Difficulty and servings

Easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

Freezable

Freezable if prawns not previously frozen

Method

  1. Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
  2. Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.
Try

PRAWN SUMMER SALAD

Boil 1kg new potatoes until tender, adding peas for the last min. Drain, cool and slice potatoes. Boil eggs for 8 mins, peel, then mash with a fork. Put in bowl with sliced spring onions, diced chilli, 8 tbsp mayo, sliced potatoes, prawns and peas. Add the zest 1 lemon, stir and season. Top with snipped chives.

PER SERVING

416 kcalories, protein 28g, carbohydrate 56g, fat 10 g, saturated fat 2g, fibre 3g, sugar 2g, salt 2.06 g

Recipe from Good Food magazine, July 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo Flylady

    12 June 2009

    Flylady rated and commented on this recipe

    5 stars

    This was excellent. A fast midweek meal, that tasted delicious. The whole family enjoyed it and has definitely made it to the family favourites cook book!

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  • Binder photo Liezel

    05 July 2009

    Liezel rated and commented on this recipe

    4 stars

    Lovely recipe! This was so easy to make and I practically had all of the ingredients in the house already. I will make this again and again, its too easy and tasty not to

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  • Binder photo welsh_sarah

    08 July 2009

    welsh_sarah rated and commented on this recipe

    3 stars

    This recipe was quick and easy but, quite bland and a bit boring. Good if you need something quick but, otherwise not so great.

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  • Binder photo Frantic Flapjack

    09 July 2009

    Frantic Flapjack rated and commented on this recipe

    4 stars

    This recipe was really good, although I did overcook the rice so it ended up a bit sticky.

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  • Binder photo graden

    10 July 2009

    graden rated and commented on this recipe

    5 stars

    Halved the amount of peas and added sweetcorn. What a superb meal Grahame Maidwell

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  • Binder photo sweet tooth

    21 July 2009

    sweet tooth commented on this recipe

    Great mid week meal. Used Uncle Bens Express rice - 2 mins in microwave. Also added sweetcorn and replaced red chilli with a few peppadew peppers from a jar.

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  • Binder photo katyrouth

    26 July 2009

    katyrouth rated and commented on this recipe

    5 stars

    Brilliant recipe. I added some ginger at the start (with garlic and chilli) and added a splash of chinese cooking wine and toasted sesame seed oil at the end as I had them in the cupboard.

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  • Binder photo shelly

    24 August 2009

    shelly rated and commented on this recipe

    4 stars

    This recipe was excellent and very tasty still needed a bit flavour but was very easy to make

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  • Binder photo queen2

    31 August 2009

    queen2 commented on this recipe

    This recipe was good i loved i did it without soy sauce but im going 2 add soy sauce this time so see how it goes.

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  • Binder photo Matthias

    25 January 2010

    Matthias rated this recipe

    5 stars

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  • Binder photo Nicky Paddock

    13 March 2010

    Nicky Paddock rated this recipe

    5 stars

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  • Binder photo Katharine

    10 May 2010

    Katharine rated and commented on this recipe

    5 stars

    I didn't find this one bland at all. It's the garlic and chilli which really make it! Don't scrimp! I found this one preferable to a take-away version, less oily and with more prounounced flavours! A lovely quick weeknight supper.

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  • Binder photo squirrel_pigeon

    21 May 2010

    squirrel_pigeon rated and commented on this recipe

    4 stars

    I added some 5 spice powder with the peas & spring onions as I could see it being a bit bland. That certainly seemed to help as all the plates in our house were cleared :)

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  • Binder photo Fluffy

    25 May 2010

    Fluffy rated this recipe

    3 stars

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  • Binder photo VictoriaC

    08 June 2010

    VictoriaC rated and commented on this recipe

    2 stars

    It'd be 5 stars if the recipe said to cool the rice before you start stir frying it, that way it doesn't go gluey. Ask any Chinese cook! The taste was very good though.

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  • Binder photo HelenMacbeth

    20 August 2010

    HelenMacbeth rated and commented on this recipe

    4 stars

    Made this last night...was delicious! Only made half the recipe and served it with Crispy Chill Beef with Broccoli went down a storm...better than a takeaway!

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  • Binder photo OSARIEMEN

    11 November 2010

    OSARIEMEN commented on this recipe

    I tried this last week , and i added more vegetables .Was great and a must again and again...

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  • Binder photo AnneMarie

    14 December 2010

    AnneMarie rated this recipe

    5 stars

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  • Binder photo Gordon Blurr

    19 January 2011

    Gordon Blurr commented on this recipe

    Did this a couple of weeks ago with beef in oyster sauce and Thai chicken curry, very good indeed and will be doing again.

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  • Binder photo Skye Lou

    06 March 2011

    Skye Lou rated and commented on this recipe

    4 stars

    I made this last night, substituting red onion for the spring onion (cooked along with the garlic & chilli at the start) and used frozen broad beans instead of peas. Delicious... and I'll definitely be making it again. Soon.

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Difficulty and servings

Easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

Freezable

Freezable if prawns not previously frozen

(or 2 normal shallots)

Ingredients

  • 250g basmati rice
  • 2 tbsp vegetable oil
  • 2 garlic cloves , finely chopped
  • 1 red chilli , deseeded and shredded
  • 2 eggs , beaten
  • 200g frozen peas
  • 1 bunch spring onions , finely sliced
  • 285g pack cooked small prawns
  • 1 tbsp soy sauce , plus extra for serving, if you like
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PER SERVING

416 kcalories, protein 28g, carbohydrate 56g, fat 10 g, saturated fat 2g, fibre 3g, sugar 2g, salt 2.06 g

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