Name: Garlic Prawn & Egg Fried Rice (High-Protein, Restaurant-Style)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Asian-inspired
Ingredients: 350–400 g raw prawns, peeled and deveined; 3–4 eggs; 3 cups cold cooked jasmine rice (day-old preferred); 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); 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

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)

Rated 5.0 stars by 1 users

Cuisine

Asian-inspired

Author

Healthythandi

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

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.

Ingredients

Protein

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

Rice

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

Vegetables

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)

Flavour Sauce

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

Cook the Prawns

Pat the prawns dry and season lightly with salt and pepper.
Heat oil in a wok or large pan over medium-high heat.
Sear the prawns for about 1–2 minutes per side until just pink.
Remove immediately and set aside to prevent overcooking.

Scramble the Eggs

In the same pan add a little more oil if needed.
Whisk the eggs with a pinch of salt and cook into soft scrambled eggs.
Remove them from the pan while still slightly glossy.

Build the Aromatic Base

Add oil to the pan if needed.
Cook the chopped onion until translucent.
Add bell pepper and carrot and cook for about 2–3 minutes.
Stir in garlic and ginger and cook for about 30 seconds until fragrant.

Add the Rice

Add the cold rice and break up any clumps with a spatula.
Press the rice into the pan and allow it to sit for about 30–45 seconds before stirring.
This helps develop slight crisp texture.

Add the Sauce

Pour the sauce mixture around the edges of the pan rather than directly onto the rice.
Allow it to sizzle briefly before tossing everything together.

Combine Everything

Add the cooked prawns, scrambled eggs, edamame and green onion tops.
Toss gently for 1–2 minutes until everything is heated through.
Taste and adjust seasoning if needed.

Recipe Note

Day-old rice works best because it stays separate during frying.
Avoid overcooking the prawns so they remain tender.
Pouring sauce around the pan edges intensifies flavour.
Pressing rice briefly in the pan helps create crispy bits.
Edamame adds extra protein and a pleasant texture.

Storage

Store in an airtight container in the refrigerator for up to 4–5 days.
Reheat in a hot pan or wok to restore texture.