Garlic Prawn & Egg Fried Rice (High-Protein, Restaurant-Style)

Bowl of garlic prawn and egg fried rice with green onions and tender prawns.

This garlic prawn and egg fried rice is a deeply savoury, protein-rich meal that comes together quickly but tastes like something from your favourite restaurant. Juicy prawns are seared until just tender, soft scrambled eggs add richness, and fragrant garlic and ginger build the aromatic base.


Cold jasmine rice is the secret to achieving that classic fried rice texture , light, separate grains with just a touch of crispness from the pan. A balanced sauce of soy, sesame oil and fish sauce coats the rice without making it heavy or greasy.


Finished with green onions and a final drizzle of sesame oil, this fried rice is satisfying, flavourful and perfect for quick dinners or meal prep.

Garlic Prawn & Egg Fried Rice (High-Protein, Restaurant-Style)

Healthythandi

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Cuisine

Asian-inspired

A savoury garlic prawn and egg fried rice with jasmine rice, soy sauce, ginger and green onions. A quick high-protein meal with restaurant-style flavour.

Garlic Prawn & Egg Fried Rice (High-Protein, Restaurant-Style)

Ingredients

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    • 350–400 g raw prawns, peeled and deveined
    • 3–4 eggs

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    • 3 cups cold cooked jasmine rice (day-old preferred)

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    • ½ cup finely chopped onion
    • ½–¾ cup diced bell pepper
    • ½ cup grated carrot (optional)
    • 1 cup shelled edamame (optional)
    • 3 cloves garlic, minced
    • 1 tsp grated fresh ginger
    • 2–3 green onions, sliced (whites and greens separated)

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    • 3 tbsp light soy sauce

    • 1 tbsp dark soy sauce

    • 1 tsp sesame oil

    • 1 tsp rice vinegar or lemon juice

    • ½ tsp white pepper

    • 1 tsp fish sauce

    • Optional heat:

    • ½ tsp chilli flakes or sriracha

    Method

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      1. Pat the prawns dry and season lightly with salt and pepper.

      2. Heat oil in a wok or large pan over medium-high heat.

      3. Sear the prawns for about 1–2 minutes per side until just pink.

      4. Remove immediately and set aside to prevent overcooking.

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      1. In the same pan add a little more oil if needed.

      2. Whisk the eggs with a pinch of salt and cook into soft scrambled eggs.

      3. Remove them from the pan while still slightly glossy.

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      1. Add oil to the pan if needed.

      2. Cook the chopped onion until translucent.

      3. Add bell pepper and carrot and cook for about 2–3 minutes.

      4. Stir in garlic and ginger and cook for about 30 seconds until fragrant.

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      1. Add the cold rice and break up any clumps with a spatula.

      2. Press the rice into the pan and allow it to sit for about 30–45 seconds before stirring.

      3. This helps develop slight crisp texture.

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      1. Pour the sauce mixture around the edges of the pan rather than directly onto the rice.

      2. Allow it to sizzle briefly before tossing everything together.

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      1. Add the cooked prawns, scrambled eggs, edamame and green onion tops.

      2. Toss gently for 1–2 minutes until everything is heated through.

      3. Taste and adjust seasoning if needed.
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