Egg and Prawn Fried Rice
ChineseLunchDesi eggsMedium
Wok-tossed fried rice with prawns, eggs and spring onions — a quick Chinese lunch from the market's fresh prawns.
Prep time15 min
Cook time15 min
Total time30 min
Servings4
Ingredients
- 3 eggs
- 2 cups cooked rice (day-old works best)
- 200 g prawns, cleaned
- 1 capsicum, chopped
- 2 spring onions, chopped
- 2 tbsp soy sauce
- 1 tbsp oil
- 1 tsp ginger, chopped
- Salt to taste
Method
- Beat the eggs and scramble them in a hot wok with a little oil. Set aside.
- Stir-fry the ginger and prawns for 2–3 minutes until pink.
- Add the capsicum and cook for 2 minutes.
- Add the rice and soy sauce. Toss on high heat for 3–4 minutes.
- Mix in the scrambled eggs and spring onions, season and serve hot.
Nutrition — estimated per serving
Calories (estimate)380 kcal
Protein (estimate)22 g
Fat (estimate)12 g
Carbs (estimate)44 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Use cold, day-old rice so the grains stay separate in the wok. Food safety: cook prawns until fully pink and opaque, and eggs until set. Allergens: contains egg, shellfish (prawn) and soy. Substitute: use chicken pieces instead of prawns, or add peas and carrots. Nutrition figures are estimates only.