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Prawn Fried Rice with Egg & Scallions Recipe
Ash Tyrrell

Prawn Fried Rice with Egg & Scallions Recipe

I make this prawn fried rice 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.
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Total Time 25 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 200 g 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
  • 200 g 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.