egg-fried rice

Rice is a staple of most meals and to make it a bit more interesting than the usual boiled rice, this recipe is excellent. You can replace the prawns with tofu, any other meat or simply leave it out if you wish, but I quite enjoyed it this way.


This recipe will be enough to feed 4-6 as a side dish, or if there is 2 of you, you'll have the rice situation sorted for the next day's stir fry :)


400g cooked long grain rice (jasmine, basmati etc)
2 tbsp groundnut oil
3 eggs
50 g frozen peas
150 g cooked king prawns
2-3 tbsp light soy sauce
1 tbsp toasted sesame oil
2 pinches ground white pepper


I cook my prawns fresh by frying them in a little groundnut oil for a few minutes until pink on both sides and curled up (don't overcook them or they'll be chewy).
Place oil in a wok and heat it up until just smoking. To it add beaten eggs and allow it to cook for 2 minutes. Gently bring the edges of the egg inward as if you were making a omelette, then cut it up in a few places and when the egg is just cooked, remove it from the wok.
Add the prawns and peas and stir-fry for 1 minute, then add the cooked rice and mix well until the rice softness (3-4 minutes).
Return the scrambled eggs, and season with soy sauce, sesame oil and white pepper to taste and serve hot as a side or a main dish

Bon appétit!

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