Egg Fried Rice with Prawns and Peas
Easy Peasy Foodie
Easy Peasy Foodie
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  • 10 mins Cook time
  • 10 mins Total time
  • 20 mins Author
  • 300 g rice 2 tablespoons sunflower/vegetable/wok oil 3 eggs (preferably organic – the flavour is so much better) 250g raw prawns (defrosted first, if frozen) 100g frozen peas (no need to defrost first) 2 tablespoons soy sauce, plus extra for serving 1 tablespoon sesame oil, plus extra for serving Method Cook 300g rice according to packet instructions / your own preferences. Drain and rinse under cold water until properly cold. Drain again thoroughly. Drizzle the oil into a large frying pan or wok and heat for 1 minute over a medium high burner. Add the rice and stir fry for 3 minutes until properly hot. Crack 3 eggs into a jug and mix together using a whisk or a fork. Make a well in the centre of your rice and add the beaten eggs. Leave like this for 10 seconds and then stir into the rice. Add the defrosted prawns and the frozen peas plus the soy sauce and sesame oil and stir everything together. Cook for 5 more minutes until the prawns are pink and slightly curled. They should be fully cooked and piping hot. Serve as it is or with a stir fry. Put more soy sauce and sesame oil on the table for people to help themselves. Notes If you already have some cold cooked rice in your fridge this recipe only takes 10 minutes! 3.5.3208



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