Egg fried rice with prawns & peas

Egg fried rice with prawns & peas

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(38 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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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.
11th Nov, 2010
I tried this last week , and i added more vegetables .Was great and a must again and again...
20th Aug, 2010
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!
8th Jun, 2010
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.
21st May, 2010
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 :)
10th May, 2010
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.
31st Aug, 2009
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.
24th Aug, 2009
This recipe was excellent and very tasty still needed a bit flavour but was very easy to make
26th Jul, 2009
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.
21st Jul, 2009
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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