Prawn Egg Fried Rice

Overhead shot of a pan with fried rice and prawns

5 from 2 votes

Prawn Egg Fried Rice with frozen mixed vegetables, a quick and delicious meal that is ready in well under 20 minutes. If you use leftover rice, then that is ready even quicker. Healthy, easy to make, this is the perfect midweek dinner for the whole family.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 389kcal

Author: Daniela Apostol

Ingredients

2 cups cooked basmati rice
1 cup uncooked prawns
1 cup frozen vegetables (thawed)
2 eggs
4 spring onions
4 cloves of garlic
2 teaspoon ginger paste
2 tablespoon vegetable oil
1 tablespoon dark soy sauce
2 tablespoon light soy sauce
½ tablespoon rice vinegar
½ tablespoon sesame oil
½ teaspoon sugar

Instructions

Chop the spring onions and garlic.
Heat up one tablespoon of vegetable oil in a large pan of work, add half of the spring onions, garlic and ginger, and stir them for 30 seconds until fragrant.
Add the prawns, and stir fry them for 2-3 minutes until no longer pink.
Remove them from the pan and set aside.
In the same pan, add the rest of the spring onions, garlic and ginger, and throw in the vegetables.
Give them a good stir, then make room for the eggs.
Scramble them eggs quickly, then mix them with the vegetables.
To make the sauce, combine the soy sauces, sesame oil, vinegar and sugar, and add everything to the pan.
In go the prawns and rice, and mix everything well.
Garnish with fresh parsley or more spring onions - optional.

Nutrition