Prawns and Peas Egg Fried Rice Recipe

How to Make Prawns and Peas Egg Fried Rice?


Serve: 8


  • 500 g / 18 oz basmati rice
  • 4 tablespoons vegetable oil
  • 2 red chilis, seeded and shredded
  • 4 garlic cloves, finely chopped
  • 4 eggs, beaten
  • 2 bunches spring onions, finely sliced
  • 400g / 16 oz frozen peas
  • 2 x 285g pack cooked peeled small prawns
  • 2 tablespoons soy sauce, plus extra to serve (optional) 


  1. Pour 600ml / 1 pint water in a pan. Put the rice in the pan and bring to a boil.
  2. Cover the pan properly with the lid. Allow to simmer for approximately 12 minutes. Make sure the water has gone. Remove the pan from the heat. Leave covered for 6 minutes.
  3. In a large wok, heat the oil. Add in the chilis and garlic and cook for about 15 seconds.
  4. Add in the cooked rice and allow to stir-fry for 1 1/2 minutes, then push the rice mixture to the side of the wok. Pour in the eggs to the space in the pan and scramble.
  5. Once they are set, stir in the spring onions and peas to the wok. Continue to cook for 3 minutes. Make sure the peas are tender.
  6. Add in the prawns to the fried rice and drizzled with the soy sauce. Heat through the wok of rice.
  7. Divide evenly among the serving plates and serve warm. 

Nutrition per serving:

  • 415 kcalories, protein 30 g, carbohydrate 55 g, fat 10 g, dietary fiber 3 g, sugar 2 g, salt 2 g

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