Egg Fried Rice with Prawns and Peas Recipe

Introduction

Egg fried rice with prawns and peas is a quick and flavorful dish that combines tender seafood with vibrant vegetables. Perfect for a satisfying weeknight meal, it’s easy to prepare and packed with texture and taste.

Ingredients

• 250g basmati rice
• 2 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 1 red chilli, deseeded and shredded
• 2 eggs, beaten
• 200g frozen peas
• 1 bunch spring onions, finely sliced
• 285g pack cooked small prawns
• 1 tbsp soy sauce, plus extra for serving, if you like

Instructions

1. Step 1: Put the rice in a saucepan with 600ml water. Bring to a boil, cover, then simmer for 10 minutes or until almost all the water has evaporated. Remove from heat and leave covered for 5 minutes more.
2. Step 2: Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic and red chilli, cooking for about 10 seconds, being careful not to burn them.
3. Step 3: Add the cooked rice to the pan and stir-fry for 1 minute. Push the rice to one side of the pan.
4. Step 4: Pour the beaten eggs into the empty side of the pan and scramble them gently, stirring until just set.
5. Step 5: Stir the peas and spring onions into the rice and egg mixture, cooking for 2 minutes until the peas are tender.
6. Step 6: Add the cooked prawns and soy sauce, stirring to combine and heat through.
7. Step 7: Serve hot, with extra soy sauce on the side if you like.

Tips & Variations

• For a richer flavor, use sesame oil instead of vegetable oil or add a drizzle just before serving.
• Substitute cooked chicken or tofu for prawns to suit different preferences or dietary needs.
• Add chopped fresh coriander or a squeeze of lime juice for a fresh twist.

Storage

Store leftover egg fried rice in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a pan or microwave before serving. Avoid freezing to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use long-grain rice instead of basmati?

Yes, long-grain rice works well as a substitute, but basmati rice provides a fluffier and more aromatic result.

Should I cook the prawns before adding them?

This recipe uses pre-cooked prawns, which only need to be heated through. If using raw prawns, cook them fully before combining with the other ingredients.

Egg Fried Rice with Prawns and Peas Recipe

---

★★★★★

4.7 from 101 reviews

• Author: Sophie
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Halal

Pin Recipe

Print Recipe

Description

This flavorful Egg Fried Rice with Prawns & Peas is a quick and satisfying Asian-inspired dish. It combines fragrant basmati rice, succulent prawns, vibrant peas, and scrambled eggs, all stir-fried with garlic, red chili, and soy sauce for a perfect balance of savory and spicy notes. Ideal for a speedy weeknight dinner or a tasty lunch.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 250g basmati rice
• 2 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 1 red chilli, deseeded and shredded
• 2 eggs, beaten
• 200g frozen peas
• 1 bunch spring onions, finely sliced
• 285g pack cooked small prawns
• 1 tbsp soy sauce, plus extra for serving, if you like

---

Instructions

1. Cook the rice: Put the basmati rice in a saucepan with 600ml of water. Bring it to a boil, then cover and reduce the heat to simmer for 10 minutes or until nearly all the water has evaporated. Remove from heat and leave covered for an additional 5 minutes to allow the rice to steam and become fluffy.
2. Prepare the stir-fry base: Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the finely chopped garlic and shredded red chili, cooking them for about 10 seconds, taking care not to let the garlic burn. This releases their aromas and flavors to infuse the oil.
3. Add the rice and scramble the eggs: Add the cooked rice to the pan and stir-fry it for 1 minute to heat through. Push the rice mixture to one side of the pan, then pour the beaten eggs into the empty side. Scramble the eggs gently, stirring until they are just set but still moist.
4. Incorporate peas and spring onions: Stir the frozen peas and thinly sliced spring onions into the rice and eggs. Continue cooking for about 2 minutes until the peas are tender and heated through, blending their sweetness into the dish.
5. Add prawns and season: Stir in the cooked prawns and the tablespoon of soy sauce. Cook everything together just until the prawns are heated through evenly. Remove from heat and serve immediately, with extra soy sauce on the side if desired.

Notes

• Make sure not to overcook the garlic to avoid bitterness.
• Use day-old or cooled rice if possible for better texture, but freshly cooked rice as per recipe also works.
• Adjust chili quantity according to your spice preference.
• Cooked prawns should be added gently and heated through only to avoid rubbery texture.
• Serve with additional soy sauce for extra saltiness if preferred.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Keywords: egg fried rice, prawn fried rice, easy stir fry, quick Asian recipe, basmati rice, peas, dinner recipe, seafood rice