Prawn Fried Rice
Fragrant rice tossed over high heat with juicy prawns, eggs, spring onion, and crisp vegetables. This Indo-Chinese favorite is quick, satisfying, and works beautifully as a small main in a larger meal.
For 4 servings
- boil · ~15 min
Cook the rice and cool it.
1.Rinse the basmati rice until the water runs almost clear.2.Boil the rice with water and 1 pinch salt until just cooked and separate.3.Spread the rice on a plate or tray and let it cool completely.TIPCool rice fries better and stays grainy. Warm rice turns soft and clumps in the pan. - prep · ~8 min
Prepare the prawns and vegetables.
1.Pat the prawns dry so they sear instead of steam.2.Keep the garlic, ginger, green chili, onion, carrot, beans, bell pepper, and spring onion ready.3.Beat the eggs in a small bowl. - other · ~5 min
Cook the eggs and prawns.
1.Heat 1 tbsp oil in a wide pan or wok over medium-high heat.2.Pour in the egg and scramble just until set, then remove to a plate.3.Add the prawns to the same pan and cook until pink and curled, about 2 to 3 minutes. Remove and keep aside.TIPDo not overcook the prawns or they turn rubbery. Take them out as soon as they are just done. - saute · ~5 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 1 tbsp oil to the pan.2.Add garlic, ginger, and green chili and stir-fry for 30 seconds.3.Add onion and spring onion whites and cook for 1 to 2 minutes.4.Add carrot, beans, and bell pepper and stir-fry until just tender but still crisp. - mix · ~4 min
Toss everything together.
1.Add the cooled rice to the pan and break up any lumps gently.2.Add soy sauce, vinegar, black pepper, and 1 pinch salt.3.Return the cooked prawns and scrambled egg to the pan.4.Toss over high heat for 2 to 3 minutes until everything is hot and evenly mixed.TIPUse high heat and quick tossing for that fried rice finish without making the rice soggy. - garnish
Finish with spring onion greens.
- serve
Serve the prawn fried rice hot.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Use completely cooled rice, and if possible chill it briefly so the grains stay separate in the wok.
- 2Pat the prawns very dry before they hit the pan; extra moisture will steam them and dull the fried rice texture.
- 3Cook the egg until just set, not browned, so it stays soft when tossed back with the hot rice.
- 4Keep the vegetables finely chopped and similar in size so they cook fast without turning limp.
- 5Add soy sauce around the hot sides of the pan instead of directly on the rice for a better wok-fried aroma.
- 6Do not crowd the pan; if doubling the recipe, fry in batches so the rice tosses instead of steaming.
- 7Finish with spring onion greens off the heat to keep their fresh bite and color.
- 8Store leftovers chilled within 2 hours and reheat over high heat in a pan rather than microwaving for best texture.
Adapt it for your goals.
Spicier
Add extra green chili and a little chili sauce while tossing for a hotter, street-style Indo-Chinese finish.
egg freeEgg-free
Skip the eggs and add a few more prawns or extra vegetables if you want a lighter seafood fried rice.
brown riceBrown-rice
Use cooked, cooled brown rice for a nuttier taste and heartier texture that still works well with prawns.
mixed seafoodMixed-seafood
Swap part of the prawns with squid or crab for a richer seafood version that fits the same stir-fry method.
Why this is on our healthy list.
Protein from Prawns and Eggs
Prawns and eggs make this fried rice more filling and add satisfying protein to a rice-based meal.
Vegetable Variety
Carrot, beans, bell pepper, onion, and spring onion add fiber, color, and a wider mix of plant nutrients.
Balanced One-Pan Meal
This dish combines rice, seafood, eggs, and vegetables, giving a more rounded meal than plain fried rice.
Frequently asked questions
Yes, but it must be cooled completely first. Warm rice is soft and steamy, so it tends to clump and turn mushy in the pan.
