Thai prawn fried rice

Thai prawn fried rice

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(28 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
This delicious Asian supper is faster, healthier and cheaper than a takeaway - ready in a super-quick 20 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal401
  • fat7g
  • saturates2g
  • carbs61g
  • sugars1g
  • fibre1g
  • protein27g
  • salt2.39g
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  • 2 tsp vegetable oil
  • 2 eggs, beaten



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

  • 1-2 tbsp red Thai curry paste
  • 800g leftover cooked rice (275g uncooked)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 300g frozen peeled prawn, defrosted



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

  • 175g frozen sliced green bean, defrosted
  • juice 1 lime, plus extra wedges to serve



    The same shape, but smaller than…

  • 1 tbsp Thai fish sauce, plus extra to serve
  • shredded cucumber, sliced red chilli and coriander leaves, to garnish (optional)


  1. Heat the oil in a large wok or frying pan on a medium heat. Pour in the egg, tilt the pan so it forms a thin omelette and cook for about 1 min until set. Tip out onto a chopping board, roll up, then slice into ribbons. Set aside.

  2. Heat the curry paste with 1 tbsp water until hot, then tip in the rice, stir to break up and toss to coat.

  3. Add the prawns and beans, and heat through. Add the lime juice and fish sauce, then stir though the egg strips. Serve the fried rice in bowls with extra lime wedges and fish sauce. Scatter with some sliced cucumber, chilli and coriander leaves, if you like.

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Comments, questions and tips

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15th Mar, 2013
This was nice, simple to make and tasted good. Was also nice to eat cold the next day.
20th Jan, 2013
Made this to go with a thai red curry, was perfect. Really delicious. Would be great on it's own too, will be making again for sure!
7th Jan, 2013
Deliciousness! I used a mix of mange tout and green beans, chopped up a little chilli to give it a kick, and used brown rice instead. Excellent little tummy filler.
13th Dec, 2012
This is quick and simple, especially if you have leftover rice to use up but nothing special. The children liked it but neither said it was a make again.
30th Sep, 2012
Not sure if I did something wrong on this recipe but I found it bland and very dry. Won't make again.
30th Sep, 2012
Even my fish sauce hating partner loved this. Really quick and simple.
10th Aug, 2012
This was really nice and quick and easy! Used onion and red pepper instead of the green beans and cucumber.
thecherub's picture
19th Jul, 2012
This was good but not amazing. I think the prawn laksa on this site is far better and uses similar ingredients. I used peas instead of beans but otherwise stuck to the recipe. Might do again but in no mad rush to do so.
17th Jul, 2012
It's a good recipe, quick and simple - really depends on the quality of the curry paste used though! I recommend going the extra length of getting something authentic Thai as opposed to supermarket versions.
3rd Jul, 2012
Super quick and super tasty- I used chilli and coriander prawns and tilda coconut and chilli rice which only added to the pleasure. Will definitely make this one again soon.


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