Name: Egg Fried Rice with Prawns and Peas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
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

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Introduction

This egg fried rice with prawns and peas is a quick and flavorful dish perfect for a satisfying weeknight meal. Combining fragrant basmati rice with fresh prawns, vibrant peas, and a hint of chilli, it’s a simple recipe that packs a delicious punch.

A white bowl filled with fried rice layered with white rice mixed with green peas and small shrimp pieces. Small bits of scrambled egg are mixed throughout the rice, adding a soft yellow texture. On top, there are thin slices of red chili and small green herb leaves, giving a fresh and colorful look. The bowl is placed on a blue and white striped cloth, on a white marbled surface. A silver spoon is next to the bowl. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Put the rice in a saucepan with 600ml water. Bring to the boil, cover, then simmer for 10 minutes or until almost all the water has been absorbed. Remove from heat and leave covered for 5 minutes.
Step 2: Heat the oil in a wok or large frying pan. Add the garlic and chilli, cooking for about 10 seconds without letting them burn.
Step 3: Add the cooked rice to the pan and stir-fry for 1 minute. Push the rice to one side of the pan.
Step 4: Pour the beaten eggs into the empty side of the pan and scramble them gently until just set.
Step 5: Stir the peas and spring onions into the rice and egg mixture, cooking for 2 minutes until the peas are tender.
Step 6: Add the prawns and soy sauce, heating through for another minute. Serve with extra soy sauce on the side if desired.

Tips & Variations

Use leftover rice if you can — it fries better and results in a less sticky texture.
Swap prawns for cooked chicken or tofu for a different protein.
Add a splash of sesame oil at the end for a nutty flavor boost.
For extra color and crunch, toss in diced carrots or bell peppers.

Storage

Store leftover fried rice in an airtight container in the fridge for up to 2 days. Reheat thoroughly in a pan or microwave until steaming hot, adding a splash of water if it feels dry.

How to Serve

A white bowl filled with a colorful shrimp fried rice dish is placed on a striped cloth with a white marbled texture surface beneath. The dish has a layer of fluffy white rice mixed evenly with bright green peas and small pieces of yellow scrambled egg, scattered throughout. On top, there are pink shrimp pieces that sit above the rice, adding a slightly rough texture. Thin slices of red chili and green herbs are sprinkled over the shrimp, adding pops of color and a fresh look. The bowl has a simple silver spoon placed beside it on the cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used. Add them during the same step as the frozen peas and cook until tender. They may take a little longer to cook.

Is it necessary to cook the rice before frying?

Yes, cooking the rice in advance is important so it’s soft and fluffy. Using day-old rice or rice cooked ahead of time works best for frying.