0 from 12 votes
Egg Fried Rice with Prawns and Peas
The addition of prawns and peas transforms Egg Fried Rice from a side dish to a main course, yet requires hardly any extra effort. A really quick and simple dish to make on a busy midweek night when you haven’t got much time, but you want to make something tasty and nutritious.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Calories: 453 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 300 g uncooked white rice (See Note 1)
- 1 tablespoon sunflower/vegetable/wok oil
- 3 medium eggs
- 250 g raw prawns defrosted first, if frozen
- 100 g frozen peas no need to defrost first
- 2 tablespoons soy sauce plus extra for serving
- 1 tablespoon sesame oil plus extra for serving
Instructions
- Cook the rice according to packet instructions / your own preferences. Drain and rinse under cold water until properly cold. Drain again thoroughly. (See Note 1)
- Place the oil into a large frying pan or wok and heat for 1 minute over a medium high burner. Add the rice and stir fry for 3 minutes until properly hot.
- Crack 3 eggs into a jug and mix together using a whisk or a fork. Make a well in the centre of your rice and add the beaten eggs. Leave like this for 30 seconds and then stir into the rice.
- Add the defrosted prawns and the frozen peas plus the soy sauce and sesame oil and stir everything together. Cook for 5 more minutes until the prawns are pink and slightly curled. They should be fully cooked and piping hot.
- Serve just as it is or with other Chinese-style dishes. Put more soy sauce and sesame oil on the table for people to help themselves to extra.
Cup of Yum
Notes
- This recipe works well with white, brown or basmati rice. Follow packet instructions for exact rice cooking times.
- You can also use pre-cooked / leftover rice. (Do take care to follow correct food safety advice when cooling and reheating rice.) You will need 600g cooked rice to make this recipe. If you use cooked rice this recipe only takes 10 minutes!
- Always make sure you use cold rice in this recipe!
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
453kcal
(23%)
Carbohydrates
65g
(22%)
Protein
20g
(40%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
202mg
(67%)
Sodium
908mg
(38%)
Potassium
282mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
482IU
(10%)
Vitamin C
10mg
(11%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 453
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 65g | 22% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 202mg | 67% |
| Sodium | 908mg | 38% |
| Potassium | 282mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 482IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.