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Prawn fried rice recipe

Prawn fried rice recipe

92 ratings

Perfect if you've got leftover rice (or we have used microwave rice to make this from scratch), this prawn fried rice recipe is ready in just 20 minutes. Load up the rice with tender prawns, strips of a quickly made omelette and plenty of fresh, colourful veg. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 402 calories / serving
  • Dairy-free


  • 2 tbsp sunflower oil
  • 2 eggs
  • 50g cashew nuts, roughly chopped
  • 1 red pepper, deseeded and thinly sliced
  • 100g mangetout, diagonally sliced
  • 100g spring onions, diagonally sliced
  • 2 x 200g packets microwave basmati rice
  • 100g frozen peas, blanched and drained
  • 150g cooked and peeled king prawns
  • 1 tsp Chinese five spice
  • 3 tbsp dark soy sauce
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    3g 16%
  • Sugars

    7g 8%
  • Salt

    1.8g 31%

of the reference intake
Carbohydrate 39.7g Protein 20.3g Fibre 5.2g


  1. Heat 1 tbsp oil in a wok or large frying pan over a low heat. Beat the eggs together and season. Pour into the pan and cook for 1-2 mins, then flip and cook on the other side for 1 min. Tip onto a chopping board, slice into thin strips and set aside.
  2. Fry the cashew nuts for 2-3 mins until toasted, then set aside. Heat 1 tbsp oil in the pan over a high heat, then add the pepper, mangetout and spring onions and stir-fry or 3-4 mins until softened. Heat the rice to pack instructions.
  3. Add the peas, prawns and five spice to the pan and stir-fry for 2-3 mins. Add the soy sauce and hot cooked rice, fry for 1 min, then add the egg strips and stir to combine and heat through. Serve immediately.

See more Chinese recipes

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