Prawn egg-fried rice

Name: Prawn egg-fried rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: 200g basmati rice; 3 tbsp olive oil; 200g frozen raw prawns, defrosted; 1 onion, finely sliced; 2 garlic cloves, finely sliced; Pinch of chilli flakes; 3 medium free-range eggs, beaten; 200g frozen peas, defrosted; Lemon wedges to serve

Easy
October 2012

Easy
October 2012

Test kitchen approved

Serves 4
Hands on time 15 mins, cooking time 20 mins

This easy egg-fried rice recipe with prawns is far tastier than a take-away and costs a fraction of the price.

Check out our chicken and egg fried recipe too or, for veggies, try this egg fried rice with veg stir-fry.

Dairy-free recipes

Nutrition: per serving

Calories: 409kcals
Fat: 14.7g (2.8g saturated)
Protein: 22.1g
Carbohydrates: 44.4g (2.5g sugars)
Fibre: 3.7g
Salt: 4.2g

Nutrition: per serving

Calories: 409kcals
Fat: 14.7g (2.8g saturated)
Protein: 22.1g
Carbohydrates: 44.4g (2.5g sugars)
Fibre: 3.7g
Salt: 4.2g

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Ingredients

200g basmati rice
3 tbsp olive oil
200g frozen raw prawns, defrosted
1 onion, finely sliced
2 garlic cloves, finely sliced
Pinch of chilli flakes
3 medium free-range eggs, beaten
200g frozen peas, defrosted
Lemon wedges to serve

Method

Cook the rice in boiling salted water for 10 minutes, then drain and set aside. Heat 1 tbsp of the olive oil in a wok. When hot, add the prawns, then toss for 1 minute until just pink all over. Remove and set aside.
Add the remaining 2 tbsp olive oil to the wok, add the onion, then fry for 5 minutes until soft. Add the garlic and chilli flakes, then cook for another couple of minutes.
Add the eggs to the wok. Let them start to set, then stir a little to break them up. Add the rice to the pan and quickly toss together. Finish with the peas and cooked prawns, then serve immediately with the lemon wedges for squeezing.