Egg fried rice with prawns & peas

Egg fried rice with prawns & peas

  • 1
  • 2
  • 3
  • 4
  • 5
(29 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 4
Make your own takeaway favourite with this Chinese-style rice one pot flavoured with soy and chilli

Nutrition and extra info

  • Freezable if prawns not previously frozen

Nutrition: per serving

  • kcal416
  • fat10g
  • saturates2g
  • carbs56g
  • sugars2g
  • fibre3g
  • protein28g
  • salt2.06g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g basmati rice
  • 2 tbsp vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and shredded
  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g frozen pea
  • 1 bunch spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 285g pack cooked small prawns
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 tbsp soy sauce, plus extra for serving, if you like
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
clareevans
9th Apr, 2012
5.05
I thought this was lovely as a basic rice dish and considering I had little time and ingredients to cobble together a quick meal. Next time will make it along with some other dishes as suggested by others. Will definitely make again!
glitter_rose
26th Oct, 2011
5.05
Delicious and very quick! Yummy!
tracyannesmith
18th Oct, 2011
Had this as a quick mid week tea, although a little bland, I will make again and add ginger, extra garlic and extra chillies, maybe red peppers. Very easy, just needs spicing up a little
ericathefirst
20th Jul, 2011
5.05
Great recipe, very popular with the family. I added some cooked pork I had in the fridge and a splash of sherry, came out brilliantly.
mamamammy
30th May, 2011
5.05
Yummy and simple.
happydays2000
7th Apr, 2011
Quality recipe, easy and simple to follow. Adapt to your own taste and add/remove whatever you dont think would work...Lovely!
sh9159
8th Mar, 2011
double not souble!
sh9159
8th Mar, 2011
add a red pepper for colour and souble the amount of soy sauce an this is nommmyy :)
louisefromskye
6th Mar, 2011
4.05
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.
chrisl1954
19th Jan, 2011
Did this a couple of weeks ago with beef in oyster sauce and Thai chicken curry, very good indeed and will be doing again.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.