Fried Rice With Prawn Egg Recipes

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EGG FRIED RICE WITH PRAWNS & PEAS



Egg fried rice with prawns & peas image

Make your own takeaway favourite with this Chinese-style rice one pot flavoured with soy and chilli

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 9

250g basmati rice
2 tbsp vegetable oil
2 garlic cloves , finely chopped
1 red chilli , deseeded and shredded
2 eggs , beaten
200g frozen pea
1 bunch spring onions , finely sliced
285g pack cooked small prawns
1 tbsp soy sauce , plus extra for serving, if you like

Steps:

  • Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
  • Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.

Nutrition Facts : Calories 416 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 2.06 milligram of sodium

FRIED RICE WITH PRAWN & EGG



Fried Rice With Prawn & Egg image

Make and share this Fried Rice With Prawn & Egg recipe from Food.com.

Provided by Kiwi Kathy

Categories     One Dish Meal

Time 15m

Yield 2 , 2 serving(s)

Number Of Ingredients 11

1 teaspoon peanut oil
2 eggs, lightly beaten
16 prawns, cutlets
2 cups rice, jasmine, cooked
1 yellow capsicum, deseeded and diced
4 mushrooms, small and chopped
2 spring onions, chopped
2 tablespoons soy sauce, light
2 tablespoons fish sauce
1 teaspoon sugar
lime juice

Steps:

  • Heat wok or large frying pan until very hot. Add peanut oil then beaten eggs and stir fry until set. Cut the egg up as you go with a spatula. Add the prawns and stir fry for one minute. Tip the cooked egg and prawn mix out onto a plate and put aside.
  • Place the wok back on the heat. Add more peanut oil. Tip in the cooked rice, capsicum and mushrooms and stir. As you stir keep breaking up the rice. Stir fry for about 3 minutes.
  • Now add the cooked egg and prawn mixture and stir well.
  • Add the spring onions, soy sauce, fish sauce and sugar and stir well. Taste for seasoning.
  • Serve hot with a squeeze of lime juice.

EGG FRIED RICE WITH PRAWNS



Egg fried rice with prawns image

This delicious Asian supper is faster, healthier and cheaper than a takeaway - ready in a super-quick 20 minutes

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

2 tsp vegetable oil
2 eggs , beaten
1-2 tbsp red Thai curry paste
800g leftover cooked rice (275g uncooked)
300g frozen peeled prawn , defrosted
175g frozen sliced green bean , defrosted
juice 1 lime , plus extra wedges to serve
1 tbsp Thai fish sauce , plus extra to serve
shredded cucumber, sliced red chilli and coriander leaves, to garnish (optional)

Steps:

  • Heat the oil in a large wok or frying pan on a medium heat. Pour in the egg, tilt the pan so it forms a thin omelette and cook for about 1 min until set. Tip out onto a chopping board, roll up, then slice into ribbons. Set aside.
  • Heat the curry paste with 1 tbsp water until hot, then tip in the rice, stir to break up and toss to coat.
  • Add the prawns and beans, and heat through. Add the lime juice and fish sauce, then stir though the egg strips. Serve the fried rice in bowls with extra lime wedges and fish sauce. Scatter with some sliced cucumber, chilli and coriander leaves, if you like.

Nutrition Facts : Calories 401 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.39 milligram of sodium

PRAWN FRIED RICE



Prawn fried rice image

Make this easy Asian-inspired dish in just 30 minutes. It's healthy and low in calories but big on flavour, making it perfect for a speedy family supper

Provided by Esther Clark

Categories     Dinner, Supper

Time 30m

Number Of Ingredients 13

250g long-grain brown rice
150g frozen peas
100g mangetout
1½ tbsp rapeseed oil
1 onion , finely chopped
2 garlic cloves , crushed
thumb-sized piece of ginger , finely grated
150g raw king prawns
3 medium eggs , beaten
2 tsp sesame seeds
1 tbsp low-salt soy sauce
½ tbsp rice or white wine vinegar
4 spring onions , trimmed and sliced

Steps:

  • Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice.
  • Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry the onion for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and vinegar, then finish with the spring onions scattered over.

Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium

SHRIMP AND EGG FRIED RICE



Shrimp and Egg Fried Rice image

This fried rice is a favorite of Hubby's and also was well-received by guests. It's easy to whip up quickly if you need to. I try to use the minimal amount of meat needed to give it good flavor to the whole dish when I make it just for the two of us. You may want to increase to 1/2 lb shrimp if serving to guests. Hubby actually prefers this using 1/2 lb pork in place of the shrimp, but this is healthier. Sometimes I sub fake crab for the shrimp. It ends up a little sweeter but still good. Scallops are also a delicious option.

Provided by Demandy

Categories     One Dish Meal

Time 30m

Yield 3 serving(s)

Number Of Ingredients 13

3 green onions, sliced
1 small white onion, diced
2 tablespoons sesame oil
1 tablespoon Chinese five spice powder
1/3 lb medium shrimp
1 garlic clove, minced
4 ounces mushrooms, sliced
1 egg, beaten
4 tablespoons low sodium soy sauce
2 cups cooked brown rice or 2 cups cooked white rice
1/2 cup bean sprouts (optional)
1/3 cup carrot, shreds (optional)
1 diced red pepper (optional)

Steps:

  • If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
  • Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
  • Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
  • When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
  • Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.

RAINBOW FRIED RICE WITH PRAWNS & FRIED EGGS



Rainbow fried rice with prawns & fried eggs image

Encourage kids to get creative in the kitchen with our rainbow fried rice recipe - it's been designed to be easy for children to follow

Provided by Cassie Best

Categories     Dinner

Time 30m

Number Of Ingredients 21

1 bunch of spring onions
1 pepper (any colour)
80g sweetcorn (frozen or canned)
2 garlic cloves
3 tbsp vegetable oil
4 eggs
1 tbsp ginger purée
300g raw king prawns
2 x 250g pouch microwave rice
3 tbsp low-salt soy sauce
1 tbsp sesame seeds, toasted, to serve
chopping board
sharp knife
garlic crusher
wok
measuring spoons
small bowl
fish slice
kitchen paper
foil
wooden spoon

Steps:

  • Before cooking a stir-fry, prepare all the ingredients. Peel the papery skins off the spring onions, then trim the root ends and cut the onions into 3cm pieces along their length. Chop the pepper into small chunks, about the size of a 50p piece. Drain the sweetcorn, if using canned. Peel the garlic cloves and use a garlic crusher to crush the cloves into a paste.
  • Set a wok on the hob and turn the heat to high. Measure 1 tbsp vegetable oil into the wok. Crack one of the eggs into a bowl and carefully tip it into the wok, then repeat with a second egg. Fry two eggs at a time until crisp at the edges with a runny yolk, about 3 mins. Use a fish slice to remove the eggs to a sheet of kitchen paper and cover with foil to keep warm. Heat another 1 tbsp vegetable oil in the wok and fry the remaining two eggs in the same way.
  • Add the remaining 1 tbsp vegetable oil to the wok and turn the heat down to medium-high. Scatter in the chopped spring onions, pepper, sweetcorn, garlic paste, ginger paste and prawns, and fry until the vegetables have softened and the prawns are starting to turn pink, about 2-3 mins. Keep stirring with a wooden spoon to make sure everything cooks evenly.
  • Tip in the pouches of rice and the soy sauce, then season with a little salt and pepper. Continue stir-frying for another 2 mins until the rice is piping hot. Divide the fried rice between four bowls, then top with the fried eggs and sesame seeds before serving.

Nutrition Facts : Calories 381 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.06 milligram of sodium

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