Egg fried rice with prawns & peas

Egg fried rice with prawns & peas

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(34 ratings)

Prep: 5 mins Cook: 20 mins


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



    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



    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…


  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.

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Comments, questions and tips

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29th Apr, 2012
My hubby and I love this dish, quick, cheap, nutritious and very tasty. This time around we had no peas so added chopped up red pepper instead. Mmmmmmmmmmm, leaves you feeling full if you are watching your weight.
9th Apr, 2012
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!
26th Oct, 2011
Delicious and very quick! Yummy!
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
20th Jul, 2011
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.
30th May, 2011
Yummy and simple.
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!
8th Mar, 2011
double not souble!
8th Mar, 2011
add a red pepper for colour and souble the amount of soy sauce an this is nommmyy :)
louisefromskye's picture
6th Mar, 2011
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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