Easy Delicious Egg Fried Rice with Prawns

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

Cook Time: 15

Total Time: 25

Servings:

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

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.
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.
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.
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.
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.

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