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Overhead view of prawn and egg fried rice in a dark wok, glossy rice grains and pink prawns under warm light.

Protein-Packed Fried Rice with Prawns and Eggs

A one-pan prawn and egg fried rice built for extra protein, using cold rice, seared prawns, and a mix of whole eggs and egg whites.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 890
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked jasmine rice, cold / 480 g; day-old, cold from the fridge
  • 300 g prawns, raw, peeled and deveined about 20 medium prawns, tails removed
  • 3 large eggs lightly beaten
  • 2 egg whites from large eggs
  • 3 cloves garlic minced
  • 4 scallions sliced, whites and greens separated
  • 1 cup frozen peas and carrots / 150 g
  • 3 tbsp neutral oil (avocado or vegetable) divided
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1/4 tsp white pepper
  • 1/4 tsp salt plus more to taste

Method
 

  1. Pat the prawns dry with paper towels and season with a pinch of salt and the white pepper.
  2. Heat 1 tbsp of the oil in a 12-inch / 30 cm wok or nonstick skillet over high heat. Add the prawns in a single layer and sear for 2 to 3 minutes, flipping once, until pink and opaque with an internal temp of 145 F / 63 C. Transfer to a plate.
  3. Whisk the eggs and egg whites together in a small bowl. Add 1 tsp of oil to the pan, pour in the eggs, and scramble for about 1 minute until just set into soft curds. Transfer to the plate with the prawns.
  4. Add the remaining 2 tbsp oil to the pan with the garlic and scallion whites. Stir-fry for 30 seconds until fragrant, don't let the garlic brown.
  5. Add the cold rice, breaking up clumps with the spatula. Stir-fry for 3 to 4 minutes, pressing the rice into the pan occasionally, until heated through and a few grains turn light golden at the edges.
  6. Push the rice to one side, add the frozen peas and carrots to the empty space, and cook for 1 to 2 minutes until thawed and warmed through. Stir them into the rice.
  7. Return the prawns and eggs to the pan. Add the soy sauce and oyster sauce, and toss everything for 1 to 2 minutes until the rice takes on an even light brown color.
  8. Drizzle in the sesame oil and toss once more. Taste and add extra salt if needed.
  9. Scatter the scallion greens over the top and serve immediately, straight from the pan.

Notes

  • Use rice refrigerated overnight for the best texture.
  • Pat prawns completely dry before searing, wet prawns won't sear properly.
  • Prep all ingredients before starting, this dish moves fast once the pan heats up.
  • Taste before adding extra salt, the soy and oyster sauce are already salty.