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There’s something especially comforting about making fried rice at home.
On busy evenings, it’s grounding to stand at the stove, listening to rice sizzle as it turns golden.

Crack the eggs straight into the pan, stir gently, and watch simple ingredients come together.
Little by little, they transform into something warm, familiar, and deeply satisfying.

This easy egg fried rice is the kind of meal you can rely on.
Quick, flavorful, and perfect for turning leftover rice into a dish you’ll want to make again and again.

For Egg Fried Rice

• Cooked Rice – Day-old or fully cooled rice works best here, helping each grain stay separate while frying and allowing a light crust to form.
  
• Oil – Used generously to fry everything evenly and prevent sticking, which is key to achieving restaurant-style fried rice.
  
• Butter (optional) – A small amount added while cooking the prawns enhances their flavor and adds richness to the dish.
  
• Prawns – These add protein and a subtle sweetness. Adjust the amount based on your preference.
  
• Onion – Finely chopped onions bring a savory base and light sweetness once browned.
  
• Mixed Vegetables – A colorful mix that adds texture, freshness, and balance to the rice.
  
• Eggs – Cracked directly into the pan and broken up while cooking, they add richness and classic fried rice flavor.
  
• Soy Sauce – Provides saltiness and depth. Adjust to taste depending on how seasoned you like your rice.
  
• Water – A small splash added while stir-frying keeps the rice moist and prevents it from drying out.
  
• Spring Onions (optional) – Stirred in at the end for a fresh finish and mild onion flavor.

Easy Delicious Egg Fried Rice with Prawns

This straightforward egg fried rice is all about technique, not complexity. With a few smart moves and everyday ingredients, you can turn leftover rice into a flavorful, restaurant-style meal that’s easy to pull off at home—even if you’re new to stir-frying.

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Course: Main Course

Cuisine: Chinese

Keyword: Easy Delicious Egg Fried Rice with Prawns

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 2

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Ingredients

• 400 g cooked rice
• 1/2 cup oil
• 1 teaspoon butter (optional)
• 10 prawns (more or less to your liking)
• 1/2 cup onion (finely chopped)
• 1 cup mixed veggies
• 3 eggs
• 3 tablespoon soy sauce (more or less to your taste)
• 2–3 tablespoon water
• 1/4 cup spring onion (chopped, optional)

Instructions

1. Cook the prawns
   Heat the oil in a non-stick pan over medium heat. Add the prawns and cook until they turn pink and opaque. Remove them from the pan and set aside.
2. Sauté the onions
   Increase the heat to high. Add the chopped onions to the remaining oil and cook until lightly browned. Push the onions to one side of the pan.
3. Cook the eggs
   Crack the eggs directly into the pan. Use a spatula to break the yolks and whites apart, stirring and chopping until the eggs are fully cooked and broken into small pieces.
4. Add rice and vegetables
   Add the cooked rice, mixed vegetables, and soy sauce to the pan. Stir well. Let the rice sit briefly between stirs (about every 5–10 seconds) so it can develop a light golden crust. Add 1–2 tablespoons of water as needed to prevent dryness. Continue cooking for 5–10 minutes, depending on your heat level.
5. Finish the dish
   Return the prawns to the pan and add the spring onions. Mix everything together, turn off the heat, and serve immediately.

 

Recipe Notes

• Butter option: Adding a teaspoon of butter while cooking the prawns gives them extra richness and depth of flavor.
• Egg technique: Skip whisking the eggs. Cracking them straight into hot oil and breaking them up with a spatula results in more flavorful, well-textured eggs.
• Keeping rice moist: A small splash of water during stir-frying helps the grains stay separate and tender instead of dry.
• Stirring matters: Professional kitchens use extremely high heat, which allows constant stirring. At home, resist over-stirring so the rice has time to form a slight crust that adds flavor.

 

Nutrition
Calories: 997kcal | Carbohydrates: 76g | Protein: 27g | Fat: 66g | Saturated Fat: 8g | Cholesterol: 314mg | Sodium: 1950mg | Potassium: 561mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5255IU | Vitamin C: 15mg | Calcium: 131mg | Iron: 3mg

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1. Can I use freshly cooked rice instead of leftover rice?
   Yes, but day-old or fully cooled rice works best. Fresh rice is often too soft and can turn mushy when fried. If using fresh rice, spread it out on a tray to cool a bit before cooking. 
2. What vegetables can I add to my fried rice?
   Any small, quick-cooking veggies work perfectly. Peas, carrots, bell peppers, corn, or finely chopped broccoli are all great choices. Just chop them small so they cook evenly. 
3. How do I keep the rice from sticking together?
   Use a hot pan with enough oil, and add a splash of water while stir-frying. Don’t overcrowd the pan—cook in batches if needed to let the rice form a light golden crust. 
4. Can I make this recipe without prawns?
   Absolutely. Swap in chicken, tofu, or extra vegetables. Cook your protein first, set it aside, and stir it in at the end, just like the prawns. 
5. How much soy sauce should I use?
   Start with the amount in the recipe and taste as you go. Low-sodium soy sauce is a good option, and you can adjust to your preference. You can always add more, but you can’t take it out once it’s in.

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