I make this Prawn Fried Rice with Egg & Scallions Recipe more often than I’d like to admit, mostly because it saves me on those evenings when I’ve got nothing planned and everyone’s hungry. I started making it as a way to use up leftover rice, and now it’s become one of my most requested dinners at home.

What I love most is that I barely need to shop for garlic, spring onions, a couple of eggs and a handful of prawns is really all it takes. It comes together faster than any takeaway delivery, and honestly, I think it tastes better too. If you’ve never made your own fried rice before, this is the recipe I’d hand you first.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Large wok or non-stick frying pan – gives you the high heat and space needed to toss everything without steaming the rice
Wooden spatula or spoon – helps break up clumps of rice and scramble the egg without scratching your pan
Medium saucepan – for cooking the rice (skip this if you’re using leftover rice)
Sharp knife and chopping board – for slicing garlic and chopping spring onions quickly
Small bowl – to beat the eggs before they go into the wok
Colander – to drain the cooked rice properly so it doesn’t turn mushy

Ingredients

200g basmati or jasmine rice – I prefer basmati for its fluffier texture, but jasmine rice works just as well
Pinch of sea salt – seasons the rice as it boils so you’re not relying on salt at the end
2 tbsp olive oil or vegetable oil – vegetable oil handles high heat better if you want a more authentic wok-fried taste
200g cooked prawns – I always go for large prawns since they hold up better and don’t disappear into the rice
3 garlic cloves, finely sliced – don’t skip this, it’s what gives the dish its punchy base flavour
4-5 spring onions (scallions), chopped, whites and greens separated – whites go in early for flavour, greens go in at the end for freshness
1 tsp dried chilli flakes (optional) – I leave this out of the kids’ portion and add it separately for the adults
2 tsp dried coriander or a small handful of fresh coriander – fresh coriander gives a brighter finish if you have it on hand
2-3 medium eggs, beaten – free-range eggs give a richer colour and flavour to the scramble
1 tbsp light soy sauce (optional) – not traditional to the original recipe but adds a lovely umami depth
Sesame seeds, for garnish – toast them lightly first for extra nuttiness
Note: this quantity serves 2-3 people generously, so double up if you’re feeding a bigger crowd.

How to Make Prawn Fried Rice with Egg and Scallions Recipe?

This recipe comes together in one pan once your rice is ready, so most of the work is really just prepping and chopping. I like to have every ingredient measured out before I turn the heat on, because fried rice moves fast once it starts cooking. Follow these steps and you’ll have a plate ready in well under half an hour.

Cook the Rice

Bring a saucepan of salted water to the boil and cook your rice for 10-12 minutes, or until just tender. Drain it well in a colander and let it sit uncovered for a few minutes so the steam escapes. I’ve learned that slightly dried-out rice fries up far better than rice that’s still steaming hot and wet.

Sauté the Aromatics

Heat your oil in a large wok or frying pan over medium-high heat. Add the sliced garlic and the white parts of your spring onions, stirring often so nothing burns. Cook for about 2 minutes until the garlic turns lightly golden and the kitchen starts smelling incredible.

Add the Prawns and Spice

Toss in your cooked prawns, chilli flakes and coriander, stirring everything together for another 2 minutes. Since the prawns are already cooked, you’re just warming them through and letting them soak up all that garlicky flavour from the pan.

Scramble the Eggs

Push the prawn mixture to one side of the pan and pour your beaten eggs into the empty space. Let them sit for a few seconds, then stir gently to break them into soft curds, the same way you’d make scrambled eggs. This usually takes me under a minute.

Bring It All Together

Add your drained rice to the pan along with the soy sauce if using, and toss everything together quickly over high heat for 2-3 minutes. You want every grain coated and heated through, with the egg and prawns evenly distributed.

Finish and Serve

Scatter over the green parts of your spring onions and a sprinkle of sesame seeds, then serve immediately while it’s hot. I always taste and add an extra splash of soy sauce at this point if I need it.

Additional Tips for Making This Recipe Better

I’ve made this dish more times than I can count, and these are the things that genuinely improved it for me.

I always use day-old rice when I have it, since fresh rice tends to clump and go gluey in the pan.
I crank the heat higher than feels comfortable — a hot wok is really what gives that slightly smoky, restaurant-style flavour.
I keep my ingredients prepped and within arm’s reach before I start cooking, because this recipe moves too fast to be chopping halfway through.
I don’t overcrowd the pan, especially if I’m doubling the recipe. I cook it in two batches instead so everything fries rather than steams.
I add the soy sauce right at the end rather than earlier, so I can control the saltiness properly.

Common Mistakes to Avoid

I used to add the prawns too early and they’d turn rubbery by the time the rice went in, so now I only warm them briefly.
I once used freshly cooked, steaming rice straight from the pot and it turned into a sticky mess letting it cool and dry out first makes a big difference.
I sometimes forgot to separate the spring onion whites and greens, and lost that fresh, sharp bite you get from adding the greens right at the end.
I’ve overloaded the pan before thinking it would save time, but it just steams the rice instead of frying it, so smaller batches really do work better.
I used to skip tasting before serving, and ended up with a bland dish — a quick taste and extra soy sauce at the end fixes this every time.

How to Serve Prawn Fried Rice

I like to serve this straight from the wok into shallow bowls while it’s still steaming, with an extra scatter of sesame seeds and a few coriander leaves on top for colour. A wedge of lime on the side adds a nice zing if you want to brighten the flavours further.

It also pairs really well with a simple cucumber salad or some steamed pak choi if you’re wanting to round out the meal. For a fun family-style dinner, I sometimes put it in the middle of the table with chopsticks and let everyone help themselves.

Variations

Swap prawns for cooked chicken, tofu, or leftover roast meat if you want a different protein.
Add frozen peas, sweetcorn, or diced carrots for extra veg and colour.
Use tamari instead of soy sauce to keep this recipe gluten-free.
Leave out the chilli flakes entirely for a milder, kid-friendly version.
Stir in a teaspoon of sesame oil at the end for a deeper, nuttier finish.
Try brown rice instead of white for a fibre-rich alternative.

Nutritional Information

Here’s a rough breakdown per serving, based on this recipe serving 3 people:

Calories: approximately 420 kcal
Protein: approximately 24g
Carbohydrates: approximately 55g
Fat: approximately 12g

Make Ahead and Storage

You can cook the rice up to a day in advance and keep it covered in the fridge, which honestly makes the whole dish come together even faster on a busy night. Once cooked, leftovers keep well in an airtight container in the fridge for up to 3 days.

To reheat, I add a splash of water and stir-fry it again in a hot pan for a few minutes until piping hot throughout, which keeps it from drying out. This dish also freezes well for up to a month, though I’d leave out the prawns if freezing and add freshly cooked ones after reheating for the best texture.

Why You’ll Love This Recipe

This has become one of my most-cooked dinners, and here’s why I think you’ll love it too.

It’s ready in under 30 minutes, which makes it perfect for hectic weeknights when I don’t want to spend ages in the kitchen.
It’s endlessly adaptable, so I can swap in whatever protein or vegetables I’ve got in the fridge that week.
It works for the whole family, since I can easily make a milder batch for the kids and a spicier one for the adults.
It uses simple pantry staples, meaning I rarely need a special shopping trip just to make it.
It reheats beautifully, so I often double the batch and have lunch sorted for the next day too.

FAQs

What is the authentic Chinese shrimp fried rice recipe?

Authentic versions typically use day-old rice, a hot wok, garlic, scrambled egg, and a light hand with soy sauce, focusing on high heat rather than heavy sauces for flavour.

What’s the best Chinese shrimp fried rice recipe with egg?

The best versions cook the egg separately into soft curds before folding it through the rice, which keeps the texture light rather than clumpy.

How is Japanese shrimp fried rice different?

Japanese-style fried rice, often called yaki meshi, tends to use butter alongside soy sauce and sometimes a touch of ketchup or mirin for a slightly sweeter finish.

What are the core shrimp fried rice ingredients?

You really just need rice, prawns, egg, garlic, spring onions, and a splash of soy sauce, everything else is optional flavouring.

Can I make this shrimp fried rice with egg recipe ahead of time?

Yes, I often cook the rice a day ahead, which actually improves the texture, then fry everything fresh in about 15 minutes when I’m ready to eat.

Is this an easy shrimp fried rice recipe for beginners?

Yes, it’s one of the simplest stir-fries to start with since there’s no complicated technique, just hot pan, quick tossing, and a handful of everyday ingredients.

Ash Tyrrell